Quinoa Cholent

• 1 to 1 1/2 pounds cholent meat / stew beef
• 1 onion cut into chunks
• 1 package onion soup mix
• 4 medium potatoes, unpeeled, cut in chunks
• 1 large sweet potato, peeled, cut in quarters
• 1 cup button or cremini mushrooms, quartered
• 11/2 cups quinoa, 5 cloves garlic, chopped
• 2 teaspoons paprika
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon black pepper
• Optional additions: 2-4 uncooked eggs in their shells or knaidel, matzo ball topping

1 Places all ingredients into the crock pot and cover with water. 2 Then either place the eggs gently on top or cover the top with the matzo ball batter to seal in the chulent and provide a fun topping that tastes great with the chulent. 3 Turn the crockpot on high for 2 hours then lower it to low for the remaining time, usually about 17 hours from the time shabbat starts until lunch the next day. 4 If you made the eggs, don''t forget to take them out and crack the shell before eating them with the chulent.