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Photo of Greek Quinoa Bowls with Chickpeas, Peppers and Eggplant by WW

Greek Quinoa Bowls with Chickpeas, Peppers and Eggplant

5
Points® value
Total Time
1 hr
Prep
30 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 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), diced

Red onion

2 cup(s), sliced, diced

Olive oil cooking spray

4 spray(s)

Ground cumin

2 tsp(s)

Dried oregano

1 tsp(s)

Kosher salt

1 tsp(s), divided

Plain fat free Greek yogurt

½ cup(s)

Red onion

3 tbsp(s), chopped, minced

Fresh dill

4 tsp(s), minced

Fresh mint leaves

4 tsp(s), minced

Fresh lemon juice

2 tsp(s)

Olive oil

2 tsp(s)

Water

1 tsp(s)

Minced garlic

½ tsp(s)

Grape tomatoes

1 cup(s), halved

English cucumber

1 cup(s), diced

Fresh mint leaves

¼ cup(s), chopped

Fresh dill

3 tbsp(s), chopped

Canned drained chickpeas

2 cup(s), rinsed, drained

Cooked quinoa

2 cup(s)

Crumbled feta cheese

¼ cup(s)

Olives

12 large, 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 cup chickpeas, 1/2 cup quinoa and 1/2 cup roasted vegetables. Top each with 3 Tbsp yogurt sauce and top each with about 1/2 cup tomato-cucumber mixture. Sprinkle each with 1 Tbsp feta and 3 sliced olives.
  6. Serving size: 1 bowl (about 2 cups)

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