Slow-Cooker Mediterranean Quinoa with Arugula

Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

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Recipe Summary test

active:
15 mins
total:
3 hrs 25 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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

Serving Size: about 1 1/2 cups
Per Serving:
352 calories; protein 12g; carbohydrates 46g; dietary fiber 7g; sugars 5g; fat 13g; saturated fat 3g; sodium 575mg.
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Reviews (4)

Read More Reviews
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
jenacass
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
amie
Rating: 2 stars
01/08/2021
I was not a fan of this dish, mostly because it lacked flavor. Maybe it would have been better if I had prepared more of the toppings because the bites with the feta and olives were pretty good. Read More
Raym
Rating: 5 stars
09/21/2020
Excellent. I like having a recipe that I can put together ahead of time and not have to be in the kitchen the whole time company is over. I think it can definitely be adapted for the stovetop but for dinner guests this technique was perfect. Quick add-ins and it was done for dinner. Read More
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Susan Cannon
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
Gabi
Rating: 2 stars
07/21/2021
This got so weird in my slowcooker. Goopiest texture. The onions were stringy. I agree with the other commenter here that said to just make it on the stovetop. Overall the flavors were yummy but the method was weird. Read More
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