Slow Cooker Mediterranean Quinoa With Arugula Recipes
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.
Provided by EatingWell Test Kitchen
Categories Healthy Arugula Recipes
Time 3h25m
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 352 calories, Carbohydrate 46 g, Fat 13 g, Fiber 7 g, Protein 12 g, SaturatedFat 3 g, Sodium 575 mg, Sugar 5 g
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