Slow-Cooker Quinoa Salad with Arugula & Feta

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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.
active:
15 mins
total:
3 hrs 25 mins
Servings:
6
Slow-Cooker Quinoa Salad with Arugula & Feta

Ingredients

Directions

  • Stir together the stock, quinoa, onions, garlic, chickpeas, 1/2 tablespoon olive oil and 1/2 teaspoon 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.

Equipment

Slow cooker

Tip

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.

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.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 01/29/2023
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