Slow-Cooker Quinoa Salad with Arugula & Feta

eatingwell.com

rogowar

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 ½ cup)

12 pitted kalamata olives, halved lengthwise

2 tablespoons coarsely chopped fresh oregano

Directions at eatingwell.com

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