Photo of Greek Quinoa Bowls with Chickpeas, Peppers and Eggplant by WW

Greek Quinoa Bowls with Chickpeas, Peppers and Eggplant

3 - 6
PersonalPoints™ per serving
Total Time
1 hr
30 min
30 min


Yellow pepper(s)

2 cup(s), diced

Cooked quinoa

1 cup(s)

Olive oil cooking spray

4 spray(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)


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)


12 large, kalamata, pitted, sliced


  1. Preheat oven to 425°F. Line a large baking pan with parchment paper.
  2. Spread peppers, eggplant and diced onion on prepared pan; coat with cooking spray and sprinkle with cumin, oregano and ½ tsp salt. Roast until vegetables are softened and browned, stirring a few times, 25-30 minutes.
  3. While vegetables roast, whisk together yogurt, minced onion, minced dill, minced mint, lemon juice, oil, water, remaining 1/2 tsp salt and minced garlic; set aside.
  4. Toss together tomatoes, cucumber, chopped mint and chopped dill in a small bowl.
  5. To assemble, line up 4 bowls. Fill each with 1/2 c chickpeas, 1/2 c quinoa and 1/2 c roasted vegetables. Top each with 3 Tbsp yogurt sauce and top each with about 1/2 c tomato-cucumber mixture. Sprinkle each with 1 Tbsp feta and 3 sliced olives.
  6. Serving size: 1 bowl (about 2 c)