
Greek Quinoa Bowls with Chickpeas, Peppers and Eggplant
3 - 6
PersonalPoints™ per serving
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy
Ingredients
Yellow pepper(s)
2 cup(s), diced
Cooked quinoa
1 cup(s)
Olive oil cooking spray
4 spray(s)
Eggplant(s)
2 cup(s), diced
Uncooked red onion(s)
2 cup(s), sliced, diced
Ground cumin
2 tsp(s)
Dried oregano
1 tsp(s)
Kosher salt
1 tsp(s), divided
Plain fat free Greek yogurt
½ cup(s)
Uncooked red onion(s)
3 tbsp(s), chopped, minced
Fresh dill
4 tsp(s), minced
Fresh mint leaves
4 tsp(s), minced
Fresh lemon juice
2 tsp(s)
Olive oil
2 tsp(s)
Water
1 tsp(s)
Minced garlic
½ tsp(s)
Grape tomatoes
1 cup(s), halved
English cucumber(s)
1 cup(s), diced
Fresh mint leaves
¼ cup(s), chopped
Fresh dill
3 tbsp(s), chopped
Canned drained chickpeas
2 cup(s), rinsed, drained
Crumbled feta cheese
¼ cup(s)
Olive(s)
12 large, kalamata, pitted, sliced