Moroccan Quinoa Veggie Bowl

Ingredients

• 2 cups uncooked quinoa
• 1 eggplant, cut into 1-inch cubes
• 2–3 yellow squash, cut into 1-inch cubes
• 1 14-ounce can chickpeas, drained
• 5 tablespoons olive oil
• 1 teaspoon cumin powder, divided
• ⅓ cup raisins
• Fresh cilantro, chopped
• ½ cup Best Foods® Carefully Crafted Dressing and Sandwich Spread
• 1 tablespoon lemon juice
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon cumin powder
• ¼ teaspoon paprika
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

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