Name: Mediterranean Veggie Grain Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cup uncooked quinoa; 2 cups water; 4 tablespoons extra virgin olive oil (split between the eggplant and chickpeas); 1 large eggplant, skin removed and cubed; 1 15 ounce can low sodium chickpeas; 1 small shallot, finely chopped; 1 tablespoon lemon juice (or juice of half lemon); 1 teaspoon crushed garlic (about 1-2 garlic cloves); 1/4 to 1/2 cup low fat Feta, crumbled; Optional Toppings: sliced kale or spinach, roasted red peppers, olives, feta cheese; Avocado Dressing:; 1 medium, ripe avocado, pit removed; 1/4 c plain yogurt; 1-2 T lemon juice (or juice of remaining lemon half); 1 teaspoon crushed garlic; optional add ins: basil, additional tablespoon of olive oil, red pepper flakes

Mediterranean Veggie Grain Bowl

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Author: Katie Pfeffer MS, RD
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 1x
Category: Main
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Units Scale

1 cup uncooked quinoa
2 cups water
4 tablespoons extra virgin olive oil (split between the eggplant and chickpeas)
1 large eggplant, skin removed and cubed
1 15 ounce can low sodium chickpeas
1 small shallot, finely chopped
1 tablespoon lemon juice (or juice of half lemon)
1 teaspoon crushed garlic (about 1-2 garlic cloves)
1/4 to 1/2 cup low fat Feta, crumbled
Optional Toppings: sliced kale or spinach, roasted red peppers, olives, feta cheese
Avocado Dressing:
1 medium, ripe avocado, pit removed
1/4 c plain yogurt
1-2 T lemon juice (or juice of remaining lemon half)
1 teaspoon crushed garlic
optional add ins: basil, additional tablespoon of olive oil, red pepper flakes

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Instructions

Preheat oven to 400 degrees Farenheit. Prepare the eggplant for roasting by tossing with olive oil and seasonings (pepper, italian seasoning, garlic powder optional). If using a pinch of salt, top it after cooking to prevent further moisture loss of the eggplant.
Roast the eggplant for 20-30 minutes or until browning occurs.
While the eggplant cooks, prepare the quinoa and water in a medium pot to boiling, then simmer covered for 10-15 minutes or until tender.
While the eggplant and quinoa cooks, marinate the chickpeas with the lemon juice (half of lemon), garlic, shallots, and 1-2 tablespoons of olive oil in a small bowl. Set aside.
One the quinoa and eggplant are done. Place the quinoa in the bottom of a large bowl and fill the top with the eggplant, chickpeas, and desired additional toppings. Drizzle the avocado dressing on top.
Avocado Dressing:
Place all of the listed ingredients for the dressing in a food processor or high powered blender. Blend or pulse until all ingredients are mixed to a smooth consistency.

Find it online: https://onehungrybunny.com/mediterranean-veggie-grain-bowl/