Slow-Cooker Quinoa Salad with Arugula & Feta
Chock-full of quinoa, chickpeas and vegetables, this salad is a meal in itself. The roasted red peppers, lemon, olives and feta add texture and flavor to this Mediterranean diet recipe.
What Type of Quinoa Should I Use?
There are several different types of quinoa: red, purple, black, white and yellow; which can be used interchangeably in this slow-cooker recipe. Make sure to rinse the quinoa seeds in a fine-mesh strainer under running water to remove the bitter outer coating called saponin. You can also look for prewashed varieties when you're shopping. Learn more facts about quinoa and its health benefits.
How to Serve Slow-Cooker Quinoa Salad with Arugula & Feta
You can serve the quinoa as a warm salad for dinner, or you can serve it cold. To serve it cold, cool the quinoa completely after cooking. You can refrigerate the quinoa, covered, for up to a day. Add the olive oil, lemon juice, salt, red bell peppers and arugula. Sprinkle with the feta cheese, olives and oregano right before serving.
Additional reporting by Jan Valdez
Multicooker directions: In Step 1, stir together the stock, quinoa, onions, garlic, chickpeas, 1/2 tablespoon olive oil and 1/2 teaspoon 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. Turn off the cooker for Step 2.