Moroccan Quinoa Veggie Bowl

Name: Moroccan Quinoa Veggie Bowl
Yield: 6 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; ⅓ cup raisins; Fresh cilantro, chopped; ½ cup Best Foods® Carefully Crafted Dressing and Sandwich Spread; 1 tablespoon lemon juice; 1 teaspoon extra-virgin olive oil; 1 teaspoon cumin powder; ¼ teaspoon paprika; ¼ teaspoon salt; ¼ teaspoon ground black pepper

N/A

6 servings

Source

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

⅓ cup raisins

Fresh cilantro, chopped

½ cup Best Foods® Carefully Crafted Dressing and Sandwich Spread

1 tablespoon lemon juice

1 teaspoon extra-virgin olive oil

1 teaspoon cumin powder

¼ teaspoon paprika

¼ teaspoon salt

¼ teaspoon ground black pepper

Method

Cook quinoa according to package instructions. Cool completely.

Preheat oven to 425°. Place squash and eggplant on separate baking sheets and spread in a single layer.

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.

In a small bowl, combine the dressing ingredients. Set aside.

In a large bowl, place the cooked quinoa, raisins, chickpeas, roasted veggies, and fresh cilantro. Add the dressing and combine. Serve immediately.