Ingredients

1 1/2 cups uncooked quinoa

8oz baby tomatoes, chopped

14 oz can fire roasted diced tomatoes

3 large cloves / 3 tsp garlic, minced

1/4 cup pesto

1/2 tsp salt

2 1/2 cups chicken or vegetable broth

8oz part skimmed Mozzarella

freshly ground black pepper

fresh basil leaves, torn

Assemble the quinoa, tomatoes, garlic, pesto, salt and chicken broth in your slow cooker insert. Stir well to combine.

Lay the slices of Mozzarella on the top of the liquid, don't worry if it sinks slightly as it will bubble up. Grind some fresh black pepper over the Mozzarella. Cover and cook on LOW for 5 hours.

Serve with fresh torn basil leaves over the top, a drizzle of balsamic vinegar and a poached egg. If you prefer a meatier version, add some Italian sausage meatballs into the mixture before cooking.