Mediterranean Quinoa Bowl Hummus (Print Version)
Fluffy quinoa paired with fresh vegetables, creamy hummus, and olives for a vibrant, filling Mediterranean bowl.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - ½ teaspoon salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - ½ cup red onion, thinly sliced
07 - 1 cup baby spinach or mixed greens
→ Toppings & Protein
08 - 1 cup hummus (homemade or store-bought)
09 - ½ cup Kalamata olives, pitted and halved
10 - ½ cup feta cheese, crumbled (omit to make vegan)
11 - ¼ cup roasted red peppers, sliced
12 - 2 tablespoons fresh parsley, chopped
→ Dressing
13 - 3 tablespoons extra-virgin olive oil
14 - 1 tablespoon fresh lemon juice
15 - 1 clove garlic, minced
16 - ½ teaspoon dried oregano
17 - Salt and black pepper, to taste
# How to Prepare:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
02 - While quinoa cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the spinach or mixed greens.
03 - Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl until blended.
04 - Divide cooked quinoa evenly among four serving bowls. Top each with greens, tomatoes, cucumber, red onion, roasted red peppers, Kalamata olives, and crumbled feta cheese.
05 - Spoon a generous dollop of hummus onto each bowl. Drizzle with dressing and sprinkle chopped parsley over the top.
06 - Serve immediately or chill and enjoy cold as preferred.
# Expert Advice:
01 -
- It comes together in under 40 minutes, which means lunch or dinner is solved without stress.
- Every spoonful tastes like you're sitting somewhere with a sea breeze, even if you're in your kitchen.
- It actually tastes better the next day, making it ideal for meal prep without sacrificing fresh, bright flavors.
02 -
- Don't skip rinsing the quinoa—I learned this the hard way, and the difference between slightly bitter and perfectly neutral is that one small step.
- The warm quinoa actually softens the raw vegetables slightly, creating a texture that's interesting rather than crunchy throughout, which I now consider a feature, not a bug.
03 -
- Make a double batch of the dressing and keep it in a jar—it's perfect drizzled on roasted vegetables, grilled chicken, or even tossed with simple greens.
- Toast your quinoa in a dry pan for two minutes before adding water; it deepens the flavor and makes each grain taste slightly nuttier.