Chock-full of quinoa, chickpeas and vegetables, this salad is a meal in itself. The roasted red peppers, lemon, olives and feta add familiar Mediterranean flavor. If you want to provide a meat option, serve with grilled chicken.

Cooking Light
Source: Everyday Slow Cooker

Gallery

Recipe Summary

active:
15 mins
total:
3 hrs 25 mins
Servings:
6
Nutrition Profile:
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the stock, quinoa, onions, garlic, chickpeas, 1 1/2 teaspoons of the olive oil, and 1/2 teaspoon of the salt in a 5- to 6-quart slow cooker. Cover and cook on LOW until the quinoa is tender and the stock is absorbed, 3 to 4 hours.

    Advertisement
  • 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.

Tips

Multicooker Directions: In Step 1, stir together the stock, quinoa, onions, garlic, chickpeas, 1 1/2 teaspoons of the olive oil, and 1/2 teaspoon of the salt in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the quinoa is tender and the stock is absorbed, about 4 hours. In Step 2, turn off the cooker. Finish Step 2.

Nutrition Facts

352 calories; protein 12g 24% DV; carbohydrates 46g 15% DV; dietary fiber 7g 28% DV; sugars 5g; fat 13g 20% DV; saturated fat 3g 15% DV; sodium 575mg 23% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/30/2019
So why cook this dish in a slow cooker for 3-4 hours when you can prepare on stovetop in less than 30 minutes? Read More
Rating: 5 stars
10/31/2019
Very tasty and easy. I followed the recipe exactly except I used chicken broth instead of vegetable and chose red quinoa instead of traditional. I sized up 1.5 because my slow cooker is bigger. The texture is really nice as is the flavor that comes with slow cooking for 4 hours. I paired the dish with baked chicken thighs using a "Killer Chicken Marinade" recipe and marinating in the fridge for a couple hours. Read More