A refreshing and nutritious Mediterranean-inspired quinoa salad made in the slow cooker. Perfect for a vegetarian meal with a burst of flavors.
Ingredients: 1 cup quinoa. 2 cups vegetable broth. 1 can 15 oz chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup Kalamata olives, pitted and sliced. 1/4 cup feta cheese, crumbled. 2 tablespoons fresh parsley, chopped. 2 tablespoons extra-virgin olive oil. 2 tablespoons lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste.
Instructions: Rinse quinoa thoroughly under cold water and drain. In a slow cooker, combine quinoa and vegetable broth. Cook on low for 2-3 hours or until quinoa is tender and liquid is absorbed. Once quinoa is cooked, fluff it with a fork and let it cool for a few minutes. In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, olives, feta cheese, and fresh parsley. In a small bowl, whisk together extra-virgin olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss to combine. Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and garnish with additional parsley if desired.
Prep Time: 15 minutes
Cook Time: 120 minutes
Blog do Raphael Winckler
