Moroccan Quinoa Veggie Bowl

• 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
• 1/3 cup raisins
• Fresh cilantro, chopped
• 1/2 cup Best Foods(R) Carefully Crafted Dressing and Sandwich Spread
• 1 tablespoon lemon juice
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon cumin powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

1. Cook quinoa according to package instructions. Cool completely.
2. Preheat oven to 425u0b0. Place squash and eggplant on separate baking sheets and spread in a single layer.
3. Add half the cumin, paprika, salt, and black pepper to the eggplant, followed by 3 tablespoons of oil. Toss to coat. Add remaining cumin, paprika, salt, and pepper to the yellow squash. Drizzle with remaining 2 tablespoons of olive oil. Toss to coat. Roast, turning once, until golden and tender, 25-30 minutes. Cool on sheets.
4. In a small bowl, combine the dressing ingredients. Set aside.
5. In a large bowl, place the cooked quinoa, raisins, chickpeas, roasted veggies, and fresh cilantro. Add the dressing and combine. Serve immediately.

quinoa, eggplant, yellow squash, chickpeas, olive oil, cumin powder, raisins, fresh cilantro, sandwich, lemon juice, extravirgin olive oil, cumin powder, ubc, ubc, ubc

Taken from www.epicurious.com/recipes/food/views/moroccan-quinoa-veggie-bowl (may not work)