Mediterranean Grains & Green Bowl

Prep Time: 70 minutes

Yield: 10

Ingredients

• 2 cups dry quinoa, rinsed
• 4 cups water
• 1 ⅕ teaspoons sea salt
• 3 whole eggplants, cubed
• 3 tablespoons olive oil
• ½ cups extra virgin olive oil
• 2 cups dried chickpeas, rinsed
• 1 whole red onion, medium, roughly chopped
• 1 bunch fresh cilantro, stemmed & cleaned
• 8 cloves garlic, roughly chopped
• 1 teaspoons sea salt
• 1 teaspoons ground black pepper
• 1 teaspoons ground cumin
• ½ teaspoons ground cinnamon
• 6 cups water
• 1 teaspoons dried dill
• 2 tablespoons lemon juice
• 1 tablespoons extra virgin olive oil
• ½ teaspoons sea salt
• 1 tablespoons water
• 2 cups plain yogurt
• 5 ounces arugula
• 5 ounces spinach
• 5 whole tomatoes, diced

Instructions

1. Combine quinoa and water in saucepan and bring to a boil.
2. Decrease the heat to simmer, and let cook until quinoa has absorbed all of the water (~10-20 mins).
3. Remove pan from heat and let it sit with a lid on it for 5 mins.
4. Preheat oven to 425 degrees F.
5. Toss eggplant with olive oil and sea salt on a sheet pan(s).
6. Roast for 25-30 mins or until lightly browned. Rotate pan halfway through cooking.
7. Cook chick peas with the water in instant pot for 5 mins on manual, or soak dried chick peas for 4 hrs.
8. Preheat oven to 375 degrees F.
9. Mix all of the ingredients in a large bowl.
10. Add ingredients to a food processor or blender until it is thick/chunky/can be formed into patties. You may need to do this is several rounds if your blender is small.
11. Scoop out 1/4 cup amounts and form into flat patties.
12. Bake patties on a lightly greased sheet pan for 25-30 mins. Flip them halfway through baking.
13. Whisk together all of the yogurt sauce ingredients in a bowl.
14. Assemble salad by topping arugula & spinach with quinoa, roasted eggplant, falafel, and yogurt dill sauce.

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