Mediterranean Eggplant Quinoa Bowl (Printable)
Smoky roasted eggplant and fluffy quinoa topped with tangy feta crumble in a vibrant Mediterranean grain bowl.
# List of ingredients:
→ Vegetables
01 - 2 medium eggplants, cut into 1-inch cubes
02 - 1 red bell pepper, diced
03 - 1 cup cherry tomatoes, halved
04 - 1 small red onion, thinly sliced
05 - 1 cup cucumber, diced
06 - 2 tablespoons fresh parsley, chopped
→ Grains
07 - 1 cup quinoa, rinsed
08 - 2 cups water or vegetable broth
→ Legumes
09 - 1 cup canned chickpeas, drained and rinsed
→ Dairy
10 - 3.5 oz feta cheese, crumbled
→ Dressing
11 - 3 tablespoons extra virgin olive oil
12 - 1 tablespoon fresh lemon juice
13 - 1 teaspoon red wine vinegar
14 - 1 garlic clove, minced
15 - 1 teaspoon dried oregano
16 - Salt and freshly ground black pepper, to taste
→ For Roasting
17 - 2 tablespoons olive oil
18 - 1 teaspoon smoked paprika
19 - 1/2 teaspoon ground cumin
20 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss the eggplant cubes, diced red bell pepper, and sliced red onion with 2 tablespoons olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet.
03 - Roast the vegetables for 25 to 30 minutes, stirring halfway through, until they are golden brown and fork-tender.
04 - While the vegetables roast, combine the rinsed quinoa and water or vegetable broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until the liquid is fully absorbed and the grains are fluffy. Remove from heat and set aside.
05 - In a small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper until well emulsified.
06 - In a large mixing bowl, combine the cooked quinoa, roasted vegetables, cherry tomatoes, diced cucumber, chickpeas, and chopped parsley. Drizzle the dressing over the top and toss gently to coat everything evenly.
07 - Divide the mixture among four bowls. Scatter crumbled feta cheese over each portion. Serve warm or at room temperature.
# Expert Advice:
01 -
- The smoky roasted eggplant against tangy feta is one of those flavor combinations that makes you pause mid bite.
- Everything cooks on one sheet pan while the quinoa simmers, so cleanup is almost embarrassingly easy.
02 -
- Salty eggplant is not a myth, it actually draws out moisture and helps the cubes crisp rather than collapse in the oven.
- Quinoa holds its texture beautifully for leftovers, making this one of those rare grain bowls that tastes better the next day for lunch.
03 -
- Cut the eggplant into uniform cubes so every piece roasts evenly and you avoid the sad mix of mushy and raw in the same bite.
- Let the quinoa cool slightly before assembling the bowl, because hot quinoa will wilt the cucumber and tomatoes into sadness.