Moroccan Quinoa Veggie Bowl Recipe

Name: Moroccan Quinoa Veggie Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups uncooked quinoa; 1 eggplant, cut into 1-inch cubes; 2-3 yellow squash, cut into 1-inch cubes; 1 14-ounce can chickpeas, drained; 5 tablespoons olive oil; 1 teaspoon cumin powder, divided; 1/3 cup raisins; Fresh cilantro, chopped; 1/2 cup Best Foods(R) Carefully Crafted Dressing and Sandwich Spread; 1 tablespoon lemon juice; 1 teaspoon extra-virgin olive oil; 1 teaspoon cumin powder; 1/4 teaspoon paprika; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper

Servings: persons

2 cups uncooked quinoa
1 eggplant, cut into 1-inch cubes
2-3 yellow squash, cut into 1-inch cubes
1 14-ounce can chickpeas, drained
5 tablespoons olive oil
1 teaspoon cumin powder, divided
1/3 cup raisins
Fresh cilantro, chopped
1/2 cup Best Foods(R) Carefully Crafted Dressing and Sandwich Spread
1 tablespoon lemon juice
1 teaspoon extra-virgin olive oil
1 teaspoon cumin powder
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper

1
Cook quinoa according to package instructions. Cool completely.
2
Preheat oven to 425u00b0. Place squash and eggplant on separate baking sheets and spread in a single layer.
3
Add half the cumin, paprika, salt, and black pepper to the eggplant, followed by 3 tablespoons of oil. Toss to coat. Add remaining cumin, paprika, salt, and pepper to the yellow squash. Drizzle with remaining 2 tablespoons of olive oil. Toss to coat. Roast, turning once, until golden and tender, 25-30 minutes. Cool on sheets.
4
In a small bowl, combine the dressing ingredients. Set aside.
5
In a large bowl, place the cooked quinoa, raisins, chickpeas, roasted veggies, and fresh cilantro. Add the dressing and combine. Serve immediately.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups uncooked quinoa, 1 eggplant, cut into 1-inch cubes, 2-3 yellow squash, cut into 1-inch cubes, 1 14-ounce can chickpeas, drained, and more.

Yes, Moroccan Quinoa Veggie Bowl falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Quinoa Veggie Bowl

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