MetPro Serving Breakdown:
Yields: 4 servings
Serving Size: ¼ of the Quinoa Chickpea dish
Protein = 1 (Basic: 15g protein)
Meal Carbs = 2.25 (Basic: 41.25g meal carbs)
Veggie Carbs = 1 (Basic: 7.5 veggie carbs)
Fat = 0.75 (Basic: 11.25g Fat)
Ingredients
- ½ cup unsalted vegetable stock
- ¼ cups uncooked quinoa, rinsed
- 1 small red onion, sliced
- 2 garlic cloves, minced
- 1 15.5 oz can chickpeas, drained and rinsed
- 2 ½ tablespoons olive oil
- ¾ teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- ½ cup roasted red bell peppers, drained & chopped
- 4 oz baby arugula
- 2 ounces feta cheese, crumbled
- 12 pitted kalamata olives, halved lengthwise
- 2 tablespoons fresh oregano, chopped
Directions
1.) Set up a 5 to 6-quart slow cooker. Add the stock, quinoa, onions, garlic, chickpeas, 1/2 tablespoon of the olive oil, and 1/2 teaspoon of the salt to the slow cooker. Cover and cook on LOW for 3-4 hours or until the quinoa is tender and the stock is absorbed.
2.) 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 in a separate bowl. 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.
