Greek salad quinoa bowls with chickpeas
Ingredients
2 cup(s), chopped , diced yellow bell pepper
2 cup(s), cubed , diced eggplant
2 cup(s), chopped , diced red onion
4 spray(s) cooking spray
2 tsp ground cumin
1 tsp dried oregano
1 tsp , divided kosher salt
1/2 cup(s) plain fat free greek yogurt
3 Tbsp, chopped , minced red onion
4 tsp , fresh, minced dill
4 tsp , minced fresh mint leaves
2 tsp fresh lemon juice
2 tsp olive oil
1 tsp water
1/2 tsp jarred minced garlic
1 cup(s) , halved grape tomatoes
1 cup(s), sliced , diced english cucumber
1/4 cup(s) , chopped fresh mint leaves
3 Tbsp , fresh, chopped dill
2 cup(s) , rinsed, drained canned chickpeas (garbanzo beans)
2 cup(s) cooked quinoa
1/4 cup(s) crumbled feta cheese
12 olive(s), medium , kalamata, pitted, sliced olives
Directions
Preheat oven to 425°F. Line a large baking pan with parchment paper.
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.
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.
Toss together tomatoes, cucumber, chopped mint and chopped dill in a small bowl.
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.
Serving size: 1 bowl (about 2 c)
Nutrition
5 smart points