Mediterranean Eggplant Quinoa Grain Bowl (Printable Version)
Smoky roasted eggplant and fluffy quinoa topped with tangy feta crumble in a vibrant Mediterranean grain bowl.
# Ingredient List:
→ 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
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss the cubed eggplant, diced red bell pepper, and sliced red onion with 2 tablespoons olive oil, smoked paprika, ground cumin, salt, and pepper until evenly coated. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
03 - Roast for 25–30 minutes, stirring halfway through, until the vegetables are golden brown and tender. Remove from the oven and set aside.
04 - While the vegetables roast, combine the rinsed quinoa and water (or vegetable broth) in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes until the liquid is fully absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
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. Taste and adjust seasoning as needed.
06 - In a large mixing bowl, combine the cooked quinoa, roasted vegetables, halved cherry tomatoes, diced cucumber, drained chickpeas, and chopped parsley. Drizzle the dressing over the top and toss gently until everything is evenly coated.
07 - Divide the grain bowl mixture among four serving bowls. Scatter crumbled feta cheese generously over each portion. Serve warm or at room temperature.
# Expert Advice:
01 -
- The smoky roasted eggplant against bright lemon and tangy feta is a combination that makes you forget you are eating something healthy.
- Everything cooks on one sheet pan and in one pot, so cleanup is almost embarrassingly easy.
02 -
- Do not skip salting the eggplant before roasting, because untreated eggplant can turn spongy and bitter no matter how good your oven is.
- Letting the finished bowl sit for ten minutes before eating changes everything, as the dressing soaks into the warm quinoa and the flavors settle into something much greater than the sum of their parts.
03 -
- Spread the eggplant in a truly single layer with space between cubes, because overcrowding steams them into mush instead of roasting them into caramelized golden bites.
- Block feta crumbled by hand over the bowl at the very last second gives you creamy chunks that the pre crumbled tub version can never match.