Mediterranean Quinoa Bowl Hummus

I tossed this together on a Wednesday night when the fridge looked bare but somehow held everything I needed. The quinoa had been sitting in the pantry for months, the hummus was a last-minute grocery grab, and the vegetables were whatever hadn't wilted yet. Twenty minutes later, I had four bowls that tasted like I'd planned them all along.

My neighbor knocked on the door right as I was plating these, and I handed her one without thinking. She texted me two hours later asking for the recipe, which made me realize I hadn't been following one at all. I had to write it down from memory before I forgot what I'd done.

Ingredients

• Quinoa: Rinse it well or it tastes soapy, a mistake I only made once before learning my lesson.
• Cherry tomatoes: Halving them releases their juice into the bowl, which mixes with the dressing and makes everything taste brighter.
• Cucumber: I like the crunch it adds, especially when diced small enough to fit on every forkful.
• Red bell pepper: It brings sweetness without any heat, plus the color makes the whole bowl look alive.
• Red onion: Chop it fine or it dominates, just a hint of sharpness is all you need.
• Kalamata olives: Salty, briny, and essential for that Mediterranean punch.
• Baby spinach or mixed greens: I toss these in raw and let the warmth of the quinoa wilt them slightly.
• Feta cheese: Crumbled, not cubed, so it melts into the other ingredients a little.
• Hummus: Store bought is fine, homemade is great, either way it ties the whole bowl together.
• Olive oil: Use the good stuff here, you can taste it.
• Lemon juice: Fresh only, bottled lemon juice tastes like regret.
• Garlic: One clove minced is enough to wake everything up without overpowering.
• Dried oregano: It smells like every Greek restaurant I've ever loved.
• Fresh parsley: Optional but worth it, it makes the bowl taste finished.

Instructions

Cook the quinoa:

Rinse it under cold water until the water runs clear, then combine with water and salt in a saucepan. Bring it to a boil, cover, drop the heat to low, and let it simmer for 15 minutes until the water disappears and the grains look fluffy.

Make the dressing:

Whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl. Taste it with your finger and adjust if it needs more brightness or salt.

Prep the vegetables:

Halve the tomatoes, dice the cucumber and bell pepper, chop the onion and olives into small pieces. I do this while the quinoa cooks so nothing sits around waiting.

Toss it all together:

Combine the cooked quinoa, all the vegetables, and greens in a large bowl, then drizzle the dressing over and toss gently. The greens will start to soften just from the residual heat.

Build the bowls:

Divide the mixture among four bowls, add a generous scoop of hummus to each, and sprinkle feta on top. Garnish with parsley and lemon wedges if you have them.

Pin Recipe

I made this for a potluck once and watched people go back for seconds before trying anything else on the table. Someone asked if I'd catered it, which felt like the highest compliment a home cook could get. It's been my go to ever since whenever I need something that looks impressive but doesn't require stress.

How to Customize Your Bowl

This recipe is more of a template than a rulebook. I've added grilled chicken when I needed more protein, swapped the feta for avocado when cooking for someone vegan, and thrown in roasted chickpeas when I had them leftover. The base stays the same but the toppings can shift based on what's around or what sounds good that day.

Storage and Meal Prep

I've packed this into containers for lunch and it holds up well for two or three days in the fridge. Keep the hummus and feta separate until you're ready to eat, otherwise the hummus gets watery and the feta turns the quinoa soggy. The dressing can be made ahead and stored in a jar, just shake it before using.

What to Serve With It

I usually eat this as a full meal on its own, but it pairs well with warm pita bread or a side of tzatziki if you want something extra. A crisp white wine works nicely if you're in the mood, though I've had it with sparkling water and lemon just as often.

• Warm pita or flatbread on the side.
• A small bowl of tzatziki for dipping.
• Roasted vegetables if you want more bulk.

Pin Recipe

This bowl has saved me on busy nights, impressed guests when I needed it to, and tasted just as good eaten cold straight from the fridge at midnight. It's one of those recipes that works no matter what you need it to be.

Recipe FAQs

→ How should quinoa be cooked for this bowl?

Rinse quinoa under cold water, then simmer with water and a pinch of salt until fully absorbed, about 15 minutes. Fluff with a fork before mixing.

→ Can I substitute the feta cheese?

Yes, to make it vegan, use a plant-based cheese alternative or omit it entirely without sacrificing flavor.

→ What dressing complements the bowl best?

A zesty dressing made from extra-virgin olive oil, lemon juice, minced garlic, oregano, salt, and pepper enhances the fresh ingredients.

→ Are there options to add more protein?

Enhance protein content by adding grilled chicken or chickpeas as optional ingredients.

→ How can this bowl be customized?

Feel free to incorporate roasted vegetables or avocado for extra texture and flavor, or garnish with fresh parsley and lemon wedges.