Mediterranean quinoa bowl hummus olives

I threw this bowl together on a Tuesday afternoon when the fridge looked bare but I didn't want to order takeout again. The quinoa was leftover from meal prep, the hummus was nearly empty, and somehow it turned into the most satisfying lunch I'd had all week. Now it's my go-to when I want something that feels indulgent but takes less time than waiting for delivery.

The first time I made this for friends, I was nervous because it seemed too simple, just a bowl of grains and raw vegetables. But everyone went quiet after the first bite, then immediately asked for the recipe. One friend started making it every Sunday and texting me photos of her variations with roasted eggplant or pickled turnips.

Ingredients

• Quinoa: Rinsing it under cold water for thirty seconds removes the bitter coating that can make it taste soapy, a step I skipped once and regretted immediately.
• Cherry tomatoes: The small sweet ones burst in your mouth and release little pockets of juice that mix with the dressing, making everything taste brighter.
• Cucumber: I like Persian cucumbers because they have fewer seeds and stay crunchy even after sitting in the fridge, but any cucumber works if you scoop out the watery center.
• Red onion: Slicing it thin and soaking the slices in cold water for five minutes takes away the harsh bite, leaving only a mild sweetness.
• Baby spinach or arugula: Arugula adds a peppery kick that I crave on some days, but spinach is gentler and disappears into the background when you want the other flavors to shine.
• Fresh parsley: It adds a grassy brightness that dried herbs just can't replicate, and I always buy a big bunch because it keeps well in a glass of water on the counter.
• Hummus: The creamy base that ties everything together, and I've learned that good hummus makes or breaks this bowl, so I splurge on the kind with extra tahini.
• Kalamata olives: Their salty, almost winey flavor is more interesting than regular black olives, and I always buy the pitted ones to save my fingers from the tedious task.
• Feta cheese: Crumbled feta adds a tangy creaminess, but the bowl is just as satisfying without it if you're keeping things vegan.
• Extra virgin olive oil: Use the good stuff here because you're not cooking it, and the fruity, peppery notes come through in every drizzle.
• Lemon juice: Fresh lemon juice is sharper and more alive than bottled, and I learned to squeeze it right before mixing so it doesn't lose its zing.
• Dried oregano: It brings that unmistakable Mediterranean warmth, and I always crush it between my palms before adding it to release the oils.

Instructions

Cook the quinoa:

Bring the water and rinsed quinoa to a rolling boil, then lower the heat to a gentle simmer, cover it, and let it do its thing for fifteen minutes until the little spiral tails appear. Fluff it with a fork and let it cool slightly so it doesn't wilt the greens when you assemble the bowls.

Prep the vegetables:

While the quinoa bubbles away, halve the cherry tomatoes so their juices can mingle with the dressing, dice the cucumber into bite sized pieces, slice the red onion as thin as you can manage, and chop the parsley roughly. This is the stage where I pour myself a glass of water and put on music because the rhythm of chopping is oddly calming.

Make the dressing:

Whisk together the olive oil, lemon juice, oregano, salt, and pepper in a small bowl until it emulsifies into a glossy, tangy mixture. Taste it with your pinkie and adjust the salt or lemon if needed.

Assemble the bowls:

Divide the fluffy quinoa among four bowls, then layer on the spinach or arugula, tomatoes, cucumber, red onion, parsley, olives, and feta if you're using it. I like to arrange everything in little sections so each bite can be a different combination.

Add hummus and dressing:

Scoop a generous dollop of hummus right in the center of each bowl, then drizzle the dressing over the top in a slow zigzag. The hummus will swirl into the quinoa as you eat, creating creamy pockets.

Serve or store:

Eat it right away while the vegetables are still crisp and cold, or cover and refrigerate for up to two days if you're meal prepping. The flavors deepen overnight, and I sometimes eat it straight from the fridge for breakfast.

Save

One evening I made this bowl after a long day and sat outside on the porch to eat it, and the combination of the lemony dressing, the salty olives, and the warm summer air made me feel like I was sitting at a seaside taverna somewhere in Greece. It's funny how a simple meal can transport you like that, no plane ticket required.

Making It Your Own

This bowl is a template more than a strict recipe, and I've swapped in roasted red peppers, marinated artichoke hearts, pickled beets, and even leftover roasted vegetables without it ever feeling like a different dish. If you want more protein, grilled chicken, crispy chickpeas, or hard boiled eggs all nestle in perfectly. On days when I'm feeling fancy, I'll sprinkle zaatar or sumac on top for an extra layer of warmth and tanginess that makes it taste like it came from a restaurant.

Storage and Meal Prep

I make a big batch of quinoa and chop all the vegetables on Sunday, then store them separately in the fridge so I can assemble fresh bowls throughout the week. The quinoa keeps for five days, the chopped vegetables stay crisp for three, and the dressing lasts a full week in a jar that I shake vigorously before each use. If you're packing this for lunch, put the hummus and dressing in small containers on the side so everything stays fresh and vibrant until you're ready to eat.

Serving Suggestions

This bowl is a complete meal on its own, but sometimes I'll serve it alongside warm pita bread or crispy pita chips for scooping up the hummus and quinoa together. A cold glass of sparkling water with a wedge of lemon or a light white wine feels right on warm evenings. If I'm feeding a crowd, I set out all the components in separate bowls and let everyone build their own, which turns dinner into a fun, interactive experience.

• Serve with warm pita or pita chips for extra texture and scooping power.
• Pair with sparkling water, iced herbal tea, or a crisp white wine.
• Set up a build your own bowl bar for gatherings and let guests customize their toppings.

Save

This bowl has become my answer to the question of what to make when I want something nourishing, colorful, and deeply satisfying without spending an hour in the kitchen. I hope it becomes that for you too.

Common Recipe Questions

→ How do I cook quinoa perfectly for this bowl?

Rinse quinoa well, then simmer in water for about 15 minutes until liquid is absorbed. Fluff with a fork to keep it light and fluffy.

→ Can I prepare this bowl ahead of time?

Yes, you can make the quinoa and chop vegetables in advance. Assemble just before serving to keep ingredients fresh and crisp.

→ What are good protein additions for this dish?

Grilled chicken, chickpeas, or a plant-based feta alternative work well to boost protein content.

→ How does the dressing enhance the flavors?

The olive oil, lemon juice, and dried oregano dressing adds a bright, herbal note that complements the creamy hummus and salty olives.

→ Can I make this dish vegan?

Omit feta cheese or replace it with a vegan alternative to keep the dish fully plant-based.