Mediterranean Quinoa Bowl Hummus (Printable Version)

A vibrant bowl of quinoa, fresh veggies, feta, and creamy hummus bursting with Mediterranean flavors.

# What You Need:

→ Grains

01 - 1 cup quinoa
02 - 2 cups water
03 - ½ teaspoon salt

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 large cucumber, diced
06 - 1 red bell pepper, diced
07 - ¼ cup red onion, finely chopped
08 - ¼ cup Kalamata olives, pitted and sliced
09 - 2 cups baby spinach or mixed greens

→ Protein & Dairy

10 - ½ cup crumbled feta cheese

→ Hummus

11 - 1 cup hummus (store-bought or homemade)

→ Dressing

12 - 3 tablespoons extra-virgin olive oil
13 - 2 tablespoons lemon juice
14 - 1 garlic clove, minced
15 - 1 teaspoon dried oregano
16 - Salt and pepper, to taste

→ Garnishes (optional)

17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges

# How to Make It:

01 - Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa, water, and ½ teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool slightly.
02 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until emulsified.
03 - Halve cherry tomatoes, dice cucumber and red bell pepper, finely chop red onion, and slice Kalamata olives.
04 - In a large mixing bowl, combine cooked quinoa, tomatoes, cucumber, bell pepper, red onion, olives, and baby spinach or mixed greens. Drizzle with dressing and gently toss to combine.
05 - Divide mixture equally among 4 bowls. Top each bowl with a dollop of hummus and sprinkle with crumbled feta cheese.
06 - Add chopped fresh parsley and lemon wedges as desired, then serve immediately.

# Expert Tips:

01 -
  • It uses what you already have without feeling like leftovers.
  • The textures hit differently in every bite, crunchy, creamy, tangy, soft.
  • You can eat it warm, cold, or somewhere in between and it still works.
  • It fills you up without that heavy, sluggish feeling afterward.
02 -
  • If you skip rinsing the quinoa, it will taste bitter and soapy, no amount of seasoning will fix it.
  • Let the quinoa cool for a few minutes before mixing it with the greens or they will wilt into mush.
  • The dressing needs to be whisked right before tossing or the garlic settles at the bottom and makes some bites too strong.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water, it deepens the flavor and adds a nutty taste.
  • Use a vegetable peeler to make cucumber ribbons instead of dicing if you want a fancier presentation.
  • If your hummus is too thick, thin it with a tablespoon of water or lemon juice so it drizzles instead of clumps.

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