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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