Slow Cooker

Slow Cooker Quinoa Salad with Arugula & Feta

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Drescription

Chock-full of quinoa, chickpeas and vegetables, this salad is a meal in itself. The roasted red peppers, lemon, olives and feta add texture and flavor to this Mediterranean diet recipe.

Ingredients

  • 2 ¼ cups unsalted vegetable stock
  • 1 ½ cups uncooked quinoa, rinsed
  • 1 cup sliced red onions (from 1 onion)
  • 2 garlic cloves, minced (about 2 teaspoons)
  • 1 (15.5 ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
  • 2 ½ tablespoons olive oil
  • ¾ teaspoon kosher salt
  • 2 teaspoons fresh lemon juice (from one lemon)
  • ½ cup drained, chopped roasted red bell peppers (from jar)
  • 4 cups baby arugula (about 4 ounces)
  • 2 ounces feta cheese, crumbled (about 1/2 cup)
  • 12 pitted kalamata olives, halved lengthwise
  • 2 tablespoons coarsely chopped fresh oregano

Directions

  1. Stir together the stock, quinoa, onions, garlic, chickpeas, 1/2 tablespoon olive oil and 1/2 teaspoon salt in a 5- to 6-quart slow cooker. Cover and cook on LOW until the quinoa is tender and the stock is absorbed, 2 hours.
  2. Turn off the slow cooker. Fluff the quinoa mixture with a fork. Whisk together the lemon juice and remaining 2 tablespoons olive oil and 1/4 teaspoon salt. Add the olive oil mixture and red bell peppers to the slow cooker; toss gently to combine. Gently fold in the arugula. Cover and let stand until the arugula is slightly wilted, about 10 minutes. Sprinkle each serving evenly with the feta cheese, olives and oregano.
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