Slow Cooker Quinoa Salad with Arugula Feta
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 (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
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