Greek Quinoa Bowls with Chickpeas, Peppers and Eggplant
5
Points®
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
Instructions
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 cup chickpeas, 1/2 cup quinoa and 1/2 cup roasted vegetables. Top each with 3 Tbsp yogurt sauce and top each with about 1/2 cup tomato-cucumber mixture. Sprinkle each with 1 Tbsp feta and 3 sliced olives.
6
Serving size: 1 bowl (about 2 cups)
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