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Photo of Greek salad quinoa bowls with chickpeas by WW

Greek salad quinoa bowls with chickpeas

5
Points®
Total Time
1 hr
Prep
30 min
Cook
30 min
Serves
4
Difficulty
Easy
The fresh flavors 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), cubed, diced

Red onion

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)

Red onion

3 Tbsp, chopped, minced

Dill

4 tsp, fresh, minced

Fresh mint leaves

4 tsp, minced

Fresh lemon juice

2 tsp

Olive oil

2 tsp

Water

1 tsp

Jarred minced garlic

½ tsp

Grape tomatoes

1 cup(s), halved

English cucumber

1 cup(s), sliced, diced

Fresh mint leaves

¼ cup(s), chopped

Dill

3 Tbsp, fresh, chopped

Canned chickpeas (garbanzo beans)

2 cup(s), rinsed, drained

Cooked quinoa

2 cup(s)

Crumbled feta cheese

¼ cup(s)

Olives

12 olive(s), medium, 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 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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