Place quinoa, tomatoes, beans, onion, garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. Stir in vegetable broth and 2 cups water until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.
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|Serving Size: 1 (1175g)|
|Recipe Makes: 1|
|Calories from Fat: 125 (14%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||18 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 0mg||0 %|
|Sodium 2213mg||76 %|
|Potassium 1327.3mg||35 %|
|Total Carbohydrate 160.4g||47 %|
|Dietary Fiber 16.7g||67 %|
|Sugars, other 143.7g|
|Protein 32.4g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 892
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