Mediterranean Quinoa Bowl (Printable Version)

# What You'll Need:

→ Roasted Vegetables

01 - 1 eggplant, diced
02 - 2 medium red onions, chopped into large chunks
03 - 3 tablespoons avocado oil, divided
04 - 2 tablespoons Greek seasoning, divided
05 - 1/2 teaspoon sea salt, divided
06 - 1/2 teaspoon freshly ground black pepper, divided
07 - 2 bell peppers, seeds removed and sliced
08 - 2 zucchinis, chopped

→ Quinoa

09 - 1 cup dry quinoa
10 - 1.5 cups water

→ Tzatziki

11 - 2 small cucumbers (or 1/2 large cucumber), grated
12 - 1 cup Greek yogurt
13 - 1/4 cup finely chopped fresh dill
14 - 1 clove garlic, grated
15 - 1 tablespoon extra virgin olive oil
16 - 1 tablespoon lemon juice
17 - 1/4 teaspoon fine sea salt
18 - 1/4 teaspoon freshly ground black pepper

→ Tomato Cucumber Salad

19 - 2 small cucumbers (or 1/2 large cucumber), diced
20 - 1 cup cherry tomatoes, halved
21 - 1/2 red onion, thinly sliced
22 - 1 tablespoon extra virgin olive oil
23 - 1 tablespoon lemon juice

→ Additional Components

24 - 1 can chickpeas, drained and rinsed
25 - 1/2 cup chopped kalamata olives
26 - Lemon wedges for serving (optional)

# How to Make It:

01 - Preheat your oven to 200°C (400°F).
02 - Place diced eggplant and red onion on a large baking sheet. Drizzle with 2 tablespoons of avocado oil and toss. Season with 1 tablespoon of Greek seasoning, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper. Toss again to coat evenly. Roast for 15 minutes.
03 - Push the eggplant and red onion to one side of the baking sheet and add the bell peppers and zucchini. Drizzle with the remaining 1 tablespoon avocado oil, and season with 1 tablespoon Greek seasoning, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper. Toss to coat well. Return to oven and roast for an additional 25 minutes.
04 - Thoroughly rinse quinoa and add to a small saucepan with 1.5 cups of water. Bring to a boil, reduce heat to a simmer and cook partially covered until all water is absorbed. Remove from heat, fluff with a fork, cover and let rest for 5 minutes.
05 - Squeeze excess water from the grated cucumber and place in a medium bowl. Add Greek yogurt, fresh dill, garlic, extra virgin olive oil, lemon juice, sea salt, and pepper. Stir until well combined and refrigerate until ready to serve.
06 - In a medium bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, extra virgin olive oil, and lemon juice. Toss gently to mix and set aside.
07 - Divide the cooked quinoa between 3-4 bowls. Arrange roasted vegetables, chickpeas, kalamata olives, and cucumber tomato salad around the quinoa. Top with a generous dollop of tzatziki. Add a lemon wedge if desired and sprinkle with extra black pepper or fresh dill.

# Handy Tips:

01 - All components can be stored separately in airtight containers in the refrigerator for 3-4 days.
02 - For a vegan version, substitute the Greek yogurt with a plant-based alternative in the tzatziki.
03 - Optional add-ins include feta cheese, hummus, marinated artichoke hearts, pickled red onion, sundried tomatoes, or protein like chicken, salmon, or tofu.

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