Mediterranean Quinoa Bowl Hummus (Printable)
A nourishing quinoa bowl with fresh vegetables, feta, hummus, and herbs for a wholesome Mediterranean meal.
# What You’ll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 cup red onion, thinly sliced
07 - 1 cup baby spinach or mixed greens
08 - 1/4 cup kalamata olives, pitted and halved
09 - 1/4 cup roasted red peppers, sliced (optional)
→ Dairy
10 - 1/3 cup feta cheese, crumbled
→ Legumes & Dips
11 - 1 cup hummus (store-bought or homemade)
→ Dressing
12 - 3 tablespoons extra virgin olive oil
13 - 1 tablespoon lemon juice
14 - 1 garlic clove, minced
15 - 1/2 teaspoon dried oregano
16 - Salt and pepper to taste
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
# How-To Steps:
01 - Combine quinoa, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
02 - Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl until well combined.
03 - Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the roasted red peppers if using.
04 - Divide the cooked quinoa evenly among four bowls. Arrange spinach or mixed greens, cherry tomatoes, cucumber, red onion, olives, roasted red peppers, and crumbled feta cheese on top.
05 - Drizzle each bowl with the prepared dressing and add a generous scoop of hummus to each.
06 - Sprinkle chopped fresh parsley over each bowl and serve immediately.
# Expert Advice:
01 -
- It comes together in under 35 minutes, which means lunch on a busy weekday is actually possible.
- The combination of textures—creamy hummus, crisp vegetables, and nutty quinoa—keeps every bite interesting.
- It's endlessly adaptable, so you can use whatever's in your kitchen and it still tastes like a deliberate choice.
02 -
- Let the quinoa cool slightly before assembling—warm grains wilt the greens just enough to be pleasant, but piping hot quinoa will turn them into mush.
- The dressing can be made hours ahead, and it actually tastes better if you give it time to meld.
03 -
- Toast your quinoa in a dry pan for two minutes before cooking it to deepen the flavor—it's a small step that shifts everything.
- If your hummus is cold from the fridge, let it come to room temperature so it spreads easily and tastes more vibrant.