Roasted Veggie Medi Quinoa

Name: Roasted Veggie Medi Quinoa Recipe
Yield: 2
Ingredients: 4 cup cubes Eggplant fresh; 20 spear small (5 long or less) Asparagus fresh; 15 serving Cherry Tomatoes Fresh 1 Tomato; 245 gram(s) Chickpeas (canned) 1 can = 240g drained (by SLENDERCLAIRE); .25 tbsp Tahini; .25 fl oz Lemon Juice; 4 oz Fage Total 0% Fat Free Plain Greek Yogurt; 1 cucumber (8-1/4) Cucumber (with peel); 4 clove Garlic; 0.5 cup Ancient Harvest Traditional Whole Grain Quinoa 1 serving =.25 cup dry; 4 tbsp Extra Virgin Olive Oil

Number of Servings: 2

Ingredients

4 cup, cubes Eggplant, fresh 20 spear, small (5" long or less) Asparagus, fresh 15 serving Cherry Tomatoes, Fresh, 1 Tomato 245 gram(s) Chickpeas (canned), 1 can = 240g drained (by SLENDERCLAIRE) .25 tbsp Tahini .25 fl oz Lemon Juice 4 oz Fage Total 0% Fat Free Plain Greek Yogurt 1 cucumber (8-1/4") Cucumber (with peel) 4 clove Garlic 0.5 cup Ancient Harvest Traditional Whole Grain Quinoa, 1 serving =.25 cup dry 4 tbsp Extra Virgin Olive Oil

Directions

dice, roast, toss, dress

Serving Size: make 2 large servings

Number of Servings: 2

Recipe submitted by SparkPeople user MAKEITKRISPY.

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 712.2
Total Fat: 35.4 g
Cholesterol: 0.0 mg
Sodium: 36.2 mg
Total Carbs: 79.6 g
Dietary Fiber: 18.5 g
Protein: 27.4 g

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