Mediterranean Quinoa Bowls

Bowl Ingredients:

• 1 c. quinoa, rinsed
• 2 c. water or broth to cook the quinoa
• 1/4 tsp. salt
• 14 oz. can chickpeas, rinsed and drained
• 12 oz. jar of sliced roasted red bell peppers
• 14 oz. can tender artichoke hearts, quartered
• 14 oz. can hearts of palm, chopped
• 5 sundried tomatoes in oil, thinly sliced
• Mini cucumbers, chopped (about 1 1/2 c. chopped cucumber)
• 1/3 c. green onions, chopped
• 20 Kalamata olives, sliced into thin rounds (about 1/2 c.)
• 1/2 c. chopped flat-leaf parsley
• 5 c. lightly packed arugula
• 1/2 c. feta cheese, crumbled

Dressing:

• 1/3 c. olive oil
• 1/4 c. lemon juice
• 2-3 tsp. honey or maple syrup
• 2 garlic cloves, pressed
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes
• Freshly ground black pepper, to taste

Directions:

1. Quinoa: Cook rinsed quinoa in salted water/broth according to package. Set aside to cool.
2. Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified (or put in a jar with lid and shake to combine).
3. Salad: In a large serving bowl and the cooled quinoa and then add the chickpeas through arugula and toss to combine; then add the dressing and toss to combine and top with the feta.

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Mediterranean Quinoa Bowls

Recipe by RC

Ingredients

• 1/2 c. olive oil

• 1 eggplant about 1 – 1 ½ lbs. unpeeled, cut into 1-inch chunks

• 4-6 garlic cloves, minced

• Crushed red pepper, optional to taste

• 2 lbs. plum tomatoes chopped about 8-10 (or 28 oz. crushed tomatoes or whole tomatoes)

• 2 tsp. dried oregano

• Salt, to taste

• Pepper, to taste

• Sugar, to taste

• Fresh basil, chiffonade

• Serve over pasta with parmesan cheese, Kalamata olives, capers, and/or burrata

Directions

• In a large skillet, over medium high heat, heat the olive oil and add the eggplant. Sprinkle with some salt and pepper, and toss to coat.
• Sauté until the eggplant gets a little color and softens just a bit. This should take at least 5 minutes. Give them a stir here and there, then cover and let them stew for about 5 minutes.
• Uncover and stir. You’ll notice the eggplant released some of the oil it had absorbed. Add the garlic (and crushed red pepper if using) and stir until fragrant. Then add the tomatoes, oregano, and some salt and pepper to your taste.
• Stir and let cook uncovered for about 5 minutes or so to allow the tomatoes to break down a bit. The tomatoes should have “melted” and created a sauce.
• Taste and adjust seasoning and add fresh basil.
• Serve sauce over pasta with parmesan cheese, Kalamata olives, capers, and/or burrata.