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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Moroccan Quinoa Veggie Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions