Even during summer my slow cooker is still heavily used. My slow cooker is a blessing and I love it. It saves me so much time and energy too. Plus on a warm summer’s day the last place I want to be is near a hot stove. I love to cook but I also love to keep cool in the summer sun. This dish is perfect for a summers day and the fish could be cooked on the BBQ too. Below is a video and recipe for you.
Do you enjoy using the slow cooker and if so, what’s your favourite dish to cook? Let me know in the comments below and please don’t forget to like and follow me.
Serves 4
Equipment
- Sharp knife
- Chopping board
- Slow cooking
- Tablespoon
- Small mixing bowl
- Baking tray
Ingredients for the slow cooker vegetable quinoa
- Leek x 1
- Red or yellow pepper x 1
- Courgette x 1
- Tamari x 2 tbsps
- Quinoa x 300g
- Chicken stock or bone broth x 800mls
- Salt and pepper to taste
Method for the quinoa
- Remove the top and the bottom from the leek.
- Slice it into 1/2 centimetre pieces and put it into the slow cooker pot.
- Cut the top from the pepper and remove the core.
- Slice and dice the flesh of the pepper.
- Peel the courgette and then grate it.
- Add these ingredients to the slow cooker.
- Pour the quinoa into the sieve and wash it under the tap.
- Put the washed quinoa into the slow cooker pot.
- Add in the tamari.
- Pour over the stock or bone broth and stir these ingredients together.
- Sprinkle over salt and pepper to you tastes.
- Put the lid on the slow cooker and turn the heat on to low for 5 – 6 hours or onto high for 2 – 3 hours.
- You will need to keep an eye on it as all slow cookers are different this may take more time or less.
- Towards the end of the cooking time start to cook the sea bass below.
Ingredients for the sea bass and herbs
- Thyme x 2 sprigs
- Rosemary x 2 sprigs
- Oregano x 1 sprig
- Lemon balm x 4 – 5 leaves
- Sea bass x 4 fillets
- Olive oil x 2 tbsp
- Salt and pepper to taste
Method for the sea bass and herbs
- Preheat the 0ven to 180°C or gas mark 5
- Put the sea bass onto the baking tray.
- Pour the olive oil into a small mixing bowl.
- Remove the leaves from the springs by pulling down backwards on each of them.
- Chop the leaves into small pieces and add them to the oil.
- Pour over the oil and herbs onto each pieces of fish as evenly as you can.
- Rub the oil and herbs in with your hands.
- When the oven has preheated put the fish in and cook for 12 – 15 minutes or as per the packet instructions.
- Once the fish is cooked the quinoa should be cooked as well.
- Then serve and enjoy.
Herby Sea Bass with Slow Cooker Vegetable Quinoa was so tasty. It was very easy to prepare and cook. As I mentioned earlier the fish could even be cooked on a BBQ. The quinoa could then be eaten with it as a warm salad. I served this to my cousin and her boyfriend. They loved it and so did my little family and I. However you decide to eat this dish, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 