Greek Quinoa Bowls with Chickpeas, Peppers and Eggplant
5
Points® value
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy
The fresh flavours of Greece come together in this quinoa bowl loaded with Mediterranean vegetables and held together with a yogurt mixture containing garlic, lemon, mint, onion, dill, water and salt. To make weeknight meal prep even faster, you can prepare the yogurt mixture and chop the vegetables ahead. Packed with protein, quinoa can also be used to make a vegetarian meal. And, this nutty and fluffy grain makes an excellent alternative to rice. If you prefer to serve it with a meat, it pairs beautifully with shrimp, steak or chicken.
Ingredients
Yellow bell pepper
2 cup(s), chopped, diced
Eggplant
2 cup(s), diced
Red onion
2 cup(s), sliced, diced
Olive oil cooking spray
4 spray(s)
Ground cumin
2 tsp(s)
Dried oregano
1 tsp(s)
Kosher salt
1 tsp(s), divided
Plain fat free Greek yogurt
½ cup(s)
Red onion
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
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
Cooked quinoa
2 cup(s)
Crumbled feta cheese
¼ cup(s)
Olives
12 large, kalamata, pitted, sliced
