Since the Mediterranean Diet was #1 for best diets again this year, try out this slow cooker recipe that is full of nutrition and tastes great too! Add some chicken breast or salmon on the side for added protein if you choose.
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 (15.5 ounce) 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 4 ounces)
2 ounces feta cheese, crumbled (about 1/2 cup)
12 pitted kalamata olives, halved lengthwise
2 tablespoons coarsely chopped fresh oregano
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. Makes 6 servings.
Serving Size: About 1 1/2 Cups Per Serving: 352 calories; protein 12g; carbohydrates 46g; dietary fiber 7g; sugars 5g; fat 13g; saturated fat 3g; sodium 575mg
Printable recipe available at: https://www.eatingwell.com/recipe/276291/slow-cooker-mediterranean-quinoa-with-arugula/