Slow-Cooker Mediterranean Quinoa with Arugula
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.
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Ingredients
Directions
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.