Moroccan Quinoa Veggie Bowl

Moroccan Quinoa Veggie Bowl

Moroccan Quinoa Veggie Bowl


45 minutes

Details
  • Servings:   6
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • middle eastern
Ingredients
  • 2 cups uncooked quinoa
  • 1 eggplant, cut into 1-inch cubes
  • 1 14-ounce can chickpeas, drained
  • 5 tablespoons olive oil
  • 1 teaspoon cumin powder, divided
  • 1 teaspoon paprika, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground black pepper, divided
  • ⅓ cup raisins
  • ½ cup Hellmann’s® 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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