Mediterranean quinoa bowl hummus (Printable)
Fluffy quinoa combined with fresh vegetables, feta, and creamy hummus in a Mediterranean style bowl.
# What You'll 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
08 - ¼ cup kalamata olives, pitted and halved
09 - ¼ cup roasted red peppers, sliced (optional)
→ Dairy
10 - ⅓ cup crumbled feta cheese
→ 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 - ½ teaspoon dried oregano
16 - Salt and pepper, to taste
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Combine quinoa, water, and ½ teaspoon salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until combined.
03 - Halve cherry tomatoes, dice cucumber, thinly slice red onion, and chop roasted red peppers if using.
04 - Divide cooked quinoa evenly among four bowls. Layer spinach or mixed greens, cherry tomatoes, cucumber, red onion, olives, roasted red peppers, and crumbled feta over the quinoa.
05 - Drizzle each bowl with the prepared dressing and add a generous scoop of hummus.
06 - Sprinkle chopped parsley over each bowl and serve immediately.
# Expert Hacks:
01 -
- Everything comes together in under 35 minutes, which means you can pull together lunch without the stress.
- It tastes better the next day when the flavors get acquainted, so meal prep actually works in your favor.
- It's flexible enough to use whatever produce is in season or whatever you forgot you had in the back of your crisper drawer.
02 -
- If your quinoa looks mushy, you either didn't rinse it first or you simmered it longer than 15 minutes—both are salvageable lessons.
- The hummus stays creamier if you add it just before eating rather than assembling everything hours ahead.
- Wet vegetables ruin the texture, so pat them dry after rinsing or they'll turn the whole bowl soggy by lunch tomorrow.
03 -
- Toast your quinoa in a dry pan for a minute before adding water—it brings out a subtle nuttiness that feels almost accidental but changes everything.
- Buy pre-made hummus from somewhere that keeps it refrigerated rather than shelf-stable, because the flavor difference is the difference between good and actually memorable.