Mediterranean Quinoa Bowl Hummus (Printable View)
A vibrant quinoa bowl with fresh vegetables, creamy hummus, olives, and zesty dressing for a wholesome dish.
# 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
→ 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 for vegan option)
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 pepper, to taste
# Cooking Steps:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is fully absorbed. Remove from heat and fluff with a fork.
02 - While the quinoa cooks, halve cherry tomatoes, dice cucumber, thinly slice red onion, and chop baby spinach or mixed greens.
03 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper until combined.
04 - Divide cooked quinoa evenly among four serving bowls. Layer spinach or greens, cherry tomatoes, cucumber, red onion, roasted red peppers, Kalamata olives, and crumbled feta cheese over the quinoa.
05 - Top each bowl with a generous dollop of hummus.
06 - Drizzle each bowl with the prepared dressing and sprinkle fresh parsley over the top.
07 - Serve immediately or refrigerate and enjoy chilled.
# Expert Tips:
01 -
- It comes together in under 40 minutes but feels sophisticated enough to serve to guests.
- Every bite is different because you're not mixing everything together like a traditional salad.
- You can prep components ahead and assemble whenever hunger strikes.
02 -
- Don't skip rinsing the quinoa—the saponin coating tastes bitter and chalky, and I learned this by serving a bowl to my roommate who politely pushed it away after one bite.
- Warm quinoa wilts the greens just enough to make them tender but still bright, which is the sweet spot that room-temperature greens can't achieve.
- The dressing is what makes this bowl memorable; without it, you're just eating separate ingredients that happen to be in the same bowl.
03 -
- Toast your feta cheese lightly in a dry pan for 30 seconds on each side before crumbling it—it softens the texture and deepens the flavor in ways that feel almost fancy.
- If you want the bowl to feel warmer and more comforting, heat the other components and only add fresh greens at the end so they stay bright and tender.