Mediterranean Quinoa Bowls with Grilled Lemon-Garlic Tilapia

Ingredients

• 1 1/2 cups quinoa, rinsed
• 3 tablespoons olive oil
• 2 medium zucchini, diced
• 1 medium eggplant, diced
• 1 pint cherry tomatoes, halved
• 4 cloves garlic, minced
• 1 whole lemon, zested and juiced
• 1 1/2 pounds tilapia fillets
• 1 teaspoon oregano, dried
• 1 can chickpeas, rinsed and drained
• 3 cups spinach, chopped
• 1/2 cup feta cheese, crumbled

Instructions

1. 1

   1. Preheat grill to medium-high heat. In a medium saucepan, combine quinoa and 3 cups water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is tender.

2. 2

   2. In a large bowl, toss the diced zucchini, eggplant, and cherry tomatoes with 2 tablespoons olive oil, minced garlic, lemon zest, and a pinch of salt and pepper.