Slow-Cooker Mediterranean Quinoa with Arugula

The recipe sounds like it should be delicious, but the quinoa turns into a gluey mess, the fresh oregano, especially combined with the arugula, is bitter, and the onions are crunchy.

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.

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.

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.

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.