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Prep Time:15 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 25 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 25 minsServings:6Yield:6 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:2 hrs 10 mins
Additional Time:
2 hrs 10 mins
Total Time:2 hrs 25 mins
Total Time:
2 hrs 25 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Jump to recipeWhat 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 morefacts about quinoa and its health benefits.How to Serve Slow-Cooker Quinoa Salad with Arugula & FetaYou 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.
Jump to 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 morefacts about quinoa and its health benefits.How to Serve Slow-Cooker Quinoa Salad with Arugula & FetaYou 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.
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 morefacts 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.
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Ingredients
2 ¼cupsunsalted vegetable stock
1 ½cupsuncooked quinoa, rinsed
1cupsliced red onions (from 1 onion)
2garlic cloves, minced (about 2 teaspoons)
1(15.5 ounce) canno-salt-added chickpeas (garbanzo beans), drained and rinsed
2 ½tablespoonsolive oil
¾teaspoonkosher salt
2teaspoonsfresh lemon juice (from one lemon)
½cupdrained, chopped roasted red bell peppers (from jar)
2ouncesfeta cheese, crumbled (about 1/2 cup)
12pitted kalamata olives, halved lengthwise
2tablespoonscoarsely chopped fresh oregano
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, 2 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.
EquipmentSlow cooker
Equipment
Slow cooker
TipMulticooker 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.
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.
Recipe Updates
Updated October 2024
Originally appeared: Everyday Slow Cooker; updated November 2022
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Nutrition Facts(per serving)352Calories13gFat46gCarbs12gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Jan Valdez
