Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Slow-Cooker Mediterranean Quinoa with Arugula
Slow-Cooker Mediterranean Quinoa with Arugula
About the Recipe
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.
Recipe by Cooking Light – EatingWell
Ingredients:
2¼ cups unsalted vegetable stock
1½ cups uncooked quinoa, rinsed
1 cup sliced red onions (from 1 onion)
2 garlic cloves, minced (about 2 teaspoons)
1 (15.5 ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
2½ tablespoons olive oil
¾ teaspoon kosher salt
2 teaspoons fresh lemon juice (from one lemon)
½ cup drained, chopped roasted red bell peppers (from jar)
4 cups baby arugula (about 4 ounces)
2 ounces feta cheese, crumbled (about ½ cup)
12 pitted kalamata olives, halved lengthwise
2 tablespoons coarsely chopped fresh oregano
Getting it done:
1 Stir together the stock, quinoa, onions, garlic, chickpeas, 1½ teaspoons of the olive oil, and ½ 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.
2 Turn off the slow cooker. Fluff the quinoa mixture with a fork. Whisk together the lemon juice and remaining 2 tablespoons olive oil and ¼ 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.
Multicooker Directions: In Step 1, stir together the stock, quinoa, onions, garlic, chickpeas, 1½ teaspoons of the olive oil, and ½ 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.
Ingredients:
2¼ cups unsalted vegetable stock
1½ cups uncooked quinoa, rinsed
1 cup sliced red onions (from 1 onion)
2 garlic cloves, minced (about 2 teaspoons)
1 (15.5 ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
2½ tablespoons olive oil
¾ teaspoon kosher salt
2 teaspoons fresh lemon juice (from one lemon)
½ cup drained, chopped roasted red bell peppers (from jar)
4 cups baby arugula (about 4 ounces)
2 ounces feta cheese, crumbled (about ½ cup)
12 pitted kalamata olives, halved lengthwise
2 tablespoons coarsely chopped fresh oregano
Getting it done:
1 Stir together the stock, quinoa, onions, garlic, chickpeas, 1½ teaspoons of the olive oil, and ½ 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.
2 Turn off the slow cooker. Fluff the quinoa mixture with a fork. Whisk together the lemon juice and remaining 2 tablespoons olive oil and ¼ 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.
Multicooker Directions: In Step 1, stir together the stock, quinoa, onions, garlic, chickpeas, 1½ teaspoons of the olive oil, and ½ 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.
About the Recipe
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.
Recipe by Cooking Light – EatingWell
Nutritional Info
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