Greek Salad Quinoa Bowls with Chickpeas
9
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(s)
2 cup(s), chopped
Eggplant(s)
2 cup(s)
Uncooked red onion(s)
2 cup(s), chopped
Cooking spray
4 spray(s)
Ground cumin
2 tsp
Dried oregano
1 tsp
Kosher salt
1 tsp
Plain fat free Greek yogurt
0.5 cup(s)
Uncooked red onion(s)
3 Tbsp, chopped
Dill
4 tsp
Fresh mint leaves
4 tsp
Fresh lemon juice
2 tsp
Olive oil
2 tsp
Water
1 tsp
Jarred minced garlic
0.5 tsp
Grape tomatoes
1 cup(s)
English cucumber(s)
1 cup(s), sliced
Fresh mint leaves
0.25 cup(s)
Dill
3 Tbsp
Canned chickpeas (garbanzo beans)
2 cup(s)
Cooked quinoa
2 cup(s)
Crumbled feta cheese
0.25 cup(s)
Olives
12 medium
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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