Slow-cooker quinoa salad with arugula & feta

Delicious slow-cooker quinoa salad featuring fresh arugula and tangy feta cheese. A burst of flavors that will tantalize your taste buds.

Ingredients:

• 2 ¼ cups unsalted vegetable stock
• 1 ½ cups uncooked quinoa, rinsed
• 1 cup sliced red onions (from 1 onion)
• 2 garlic cloves, minced (about 2 teaspoons)
• 1 (440g) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
• 2 ½ 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 110g)
• 60g feta cheese, crumbled (about 1/2 cup)
• 12 pitted kalamata olives, halved lengthwise
• 2 tablespoons coarsely chopped fresh oregano

Instructions:

1. Combine the broth, quinoa, shallots, minced garlic, garbanzo beans, 1/2 tbsp of olive oil, and 1/2 tsp of salt in a 5- to 6-quart crockpot. Put on the lid and cook on the LOW setting until the quinoa is cooked and the broth is absorbed, which usually takes about 3 to 4 hours.
2. Switch off the slow cooker. Gently separate the quinoa mixture with a fork. Mix the lemon juice with the remaining 2 tbsp of olive oil and 1/4 tsp of salt. Add this oil mixture along with diced red bell peppers into the slow cooker; mix carefully. Then, delicately incorporate the arugula. Cover and allow it to sit until the arugula wilts slightly, typically for around 10 minutes. Sprinkle each portion evenly with feta cheese, olives, and oregano.

Summary:

• Calories: 2215 kcal
• Fat: 83 g
• Protein: 84 g
• Carbs: 295 g
• Potassium: 2872 mg
• Magnesium: 729 mg