Mediterranean Roasted Eggplant and Quinoa Bowls
Prep 25 min · Cook 30 min · Serves 5 · medium
Free on iPhone
A vibrant and nourishing Mediterranean-inspired dinner featuring roasted eggplant, quinoa, garbanzo beans, and a zesty lemon-herb dressing.
Ingredients
- 2 medium eggplant, cubed
- 2 cups quinoa, uncooked
- 1 15oz can garbanzo beans, drained and rinsed
- 3 tablespoons olive oil
- 1/4 cup lemon juice
- 3 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F. Toss cubed eggplant with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and lightly browned.
- 2
Meanwhile, cook quinoa according to package instructions. Fluff with a fork and set aside.
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