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.
What jot down of Quinoa Should I Use?
you’ve got the option to also look for prewashed varieties when you’re shopping.
Learn morefacts about quinoa and its health benefits.
To serve it cold, cool the quinoa completely after cooking.
it’s possible for you to 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.
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.
Lock the lid; turn pressure valve to “Venting.”
Turn off the cooker for Step 2.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
