Slow-Cooker Mediterranean Quinoa with Arugula

Slow-Cooker Mediterranean Quinoa with Arugula

1 Review
From: Everyday Slow Cooker

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 2¼ cups unsalted vegetable stock
  • 1½ 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
  • 2½ 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 ½ cup)
  • 12 pitted kalamata olives, halved lengthwise
  • 2 tablespoons coarsely chopped fresh oregano

Preparation

  • Prep

  • Ready In

  1. Stir together the stock, quinoa, onions, garlic, chickpeas, 1½ teaspoons of the olive oil, and ½ 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.
  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 ¼ 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.
  • Multicooker Directions: In Step 1, stir together the stock, quinoa, onions, garlic, chickpeas, 1½ teaspoons of the olive oil, and ½ 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 information

  • Serving size: about 1½ cups
  • Per serving: 352 calories; 13 g fat(3 g sat); 7 g fiber; 46 g carbohydrates; 12 g protein; 5 g sugars; 0 g added sugars; 575 mg sodium;
  • Carbohydrate Servings: 3

Reviews 1

October 31, 2019
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By: Susan Cannon
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.
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