Greek salad quinoa bowls with chickpeas
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