Greek Quinoa Bowls with Chickpeas, Peppers and Eggplant

Total Time
1 hr
30 min
30 min


yellow pepper(s)

2 cup(s), diced


2 cup(s), diced

uncooked red onion(s)

2 cup(s), chopped, diced

cooking spray

4 spray(s)

ground cumin

2 tsp

dried oregano

1 tsp

kosher salt

1 tsp, divided

plain fat free Greek yogurt

½ cup(s)

uncooked red onion(s)

3 Tbsp, chopped, minced


4 tsp, fresh, minced

fresh mint leaves

4 tsp, minced

fresh lemon juice

2 tsp

olive oil

2 tsp


1 tsp

minced garlic

½ tsp

grape tomatoes

1 cup(s), halved

English cucumber(s)

1 cup(s), sliced, diced

fresh mint leaves

¼ cup(s), chopped


3 Tbsp, fresh, chopped

canned chickpeas

2 cup(s), rinsed, drained

cooked quinoa

2 cup(s)

crumbled feta cheese

¼ cup(s)


12 medium, 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)

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