Photo of Greek quinoa bowl with chickpeas and eggplant by WW

Greek quinoa bowl with chickpeas and eggplant

3 - 8
PersonalPoints™ per serving
Total Time
50 min
Prep
20 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 yoghurt mixture containing garlic, lemon, mint, onion and dill. To make weeknight meal prep even faster, you can prepare the yoghurt 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 meat, it pairs beautifully with prawns, steak or chicken.

Ingredients

Yellow capsicum

2 medium, cut into 2cm pieces

Eggplant

1 medium, cut into 2cm pieces

Red onion

1 medium, cut into 2cm pieces

Ground cumin

2 tsp

Dried oregano

1 tsp

99% fat-free plain Greek yoghurt

½ cup(s), (120g)

Fresh dill

cup(s), finely chopped

Fresh mint

cup(s), finely chopped

Lemon juice

2 tsp

Olive oil

2 tsp

Garlic

½ clove(s), roughly chopped

Cherry tomatoes

1 cup(s), halved (160g)

Lebanese cucumber

1 medium, chopped

Canned chickpeas, rinsed and drained

2 cup(s), (350g)

Cooked quinoa

2 cup(s), (400g)

Reduced fat feta cheese

¼ cup(s), crumbled (65g)

Black olives

12 individual, pitted, thinly sliced

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Line a shallow-sided baking tray with baking paper. Place capsicum, eggplant and ¾ of the onion on prepared tray. Lightly spray with oil, sprinkle with cumin and oregano and season with salt and pepper. Toss well to coat vegetables. Bake for 25-30 minutes or until vegetables are tender, turning half way through.
  2. Meanwhile, process remaining onion, 1 tablespoon of both dill and mint, lemon juice, oil, 1 teaspoon water and garlic in a small food processor until combined. Transfer to a small bowl, stir through yoghurt and season with salt and pepper. Set aside.
  3. Combine tomatoes, cucumber and remaining herbs in a small bowl.
  4. Divide chickpeas, quinoa, roasted vegetables, and tomato salad among 4 bowls. Top evenly with yoghurt sauce, feta and olives. Serve.