Greek Power Bowls

Greek Power Bowls

  • 3/4 cup quinoa
  • 1 (3/4-pound) globe eggplant, halved and sliced
  • 2 medium zucchini, sliced into 3/4-inch rounds
  • 2 tablespoons olive oil
  • 3 tsp. minced garlic
  • Kosher salt and freshly ground black pepper
  • 2 Persian cucumbers, sliced
  • 3/4 cup jarred roasted red peppers, drained
  • 1/2 cup pitted kalamata black olives
  • 2 ounces crumbled feta cheese
  • 2 tablespoons chopped fresh parsley leaves

Red Wine Garlic Vinegarette

  • 3 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons Dijon mustard
  • 1 tsp. minced garlic
  • 3/4 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste


  1. To make the red wine garlic vinaigrette, whisk together red wine vinegar, olive oil, Dijon, garlic, oregano and 1 1/2 tablespoons water; season with salt and pepper, to taste.
  2. Preheat oven to 425 degrees F.
  3. Cook quinoa according to package instructions; set aside.
  4. Place eggplant and zucchini in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine.
  5. Place into oven and bake for 12-15 minutes, or until tender.
  6. Divide couscous into bowls. Top with eggplant, zucchini, cucumbers, red peppers, olives and feta.
  7. Serve immediately with red wine garlic vinaigrette, garnished with parsley, if desired.