Mediterranean Quinoa Bowl with Spinach and Tzatziki Sauce in a Slow Cooker in 20 Minutes

Ingredients:

• 1.5 cups quinoa
• 1 can (425 g) canned chickpeas, rinsed
• 2 cloves garlic, chopped
• 1 package (280 g) frozen chopped spinach
• 3/4 cup plain Greek yogurt
• 2 cucumbers, grated on a coarse grater
• 1 lemon, squeeze the juice from half and cut the other half into 4 wedges
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh mint
• 1 tbsp. l. olive oil
• 1 cup grape tomatoes, halved
• 0.5 cup crumbled feta (70 g)
• Special equipment: multicooker with a capacity of 6-8 liters.

Preparation:

1. Place the quinoa in a sieve and rinse under cold water until the water runs clear. Transfer to a 6-8 quart slow cooker. Add the chickpeas, garlic, 1.5 cups of warm water, 1.5 cups of salt, and a pinch of freshly ground black pepper, making sure the quinoa is completely submerged.
2. Place frozen spinach on top (it's okay if the spinach isn't completely submerged).
3. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 1 minute (see Note). Once the pressure cooker cycle is complete, follow the manufacturer's instructions and allow the pressure to release naturally. After 5 minutes, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete (this will take an additional 30 seconds). Being careful not to burn yourself with residual steam, open and remove the lid.
4. While the quinoa is cooking, in a medium bowl, combine the yogurt, grated cucumber, lemon juice, dill, mint, olive oil, a good pinch of salt, and some freshly ground black pepper, mixing until evenly distributed. Season with salt and black pepper to taste. Set aside until ready to serve.
5. Toss the quinoa mixture to evenly distribute the chickpeas and spinach. Divide among 4 bowls, top with grape tomatoes and feta, drizzle with tzatziki sauce, and serve with lemon wedges.