Mediterranean Quinoa Bowl with Hummus (Printer-friendly)
Fluffy quinoa, fresh vegetables, and creamy hummus combine in this vibrant Mediterranean bowl. Easy, vegetarian, and naturally gluten-free.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 red onion, thinly sliced
07 - 1 cup baby spinach or mixed greens
08 - 1/2 cup kalamata olives, pitted and sliced
09 - 1/4 cup roasted red peppers, sliced
→ Protein and Dairy
10 - 1 cup hummus
11 - 1/2 cup feta cheese, crumbled
→ Dressing
12 - 3 tablespoons extra-virgin olive oil
13 - 2 tablespoons fresh lemon juice
14 - 1 garlic clove, minced
15 - 1 teaspoon dried oregano
16 - Salt and pepper to taste
→ Garnishes
17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges for serving
# How To Make It:
01 - In a medium pot, bring 2 cups water and 1/2 teaspoon salt to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and water is absorbed. Fluff with a fork and let cool slightly.
02 - While the quinoa cooks, prepare all vegetables by halving cherry tomatoes, dicing cucumber, thinly slicing red onion, and setting aside spinach, olives, and roasted red peppers.
03 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
04 - Divide cooled quinoa evenly among four serving bowls. Arrange spinach, cherry tomatoes, cucumber, red onion, kalamata olives, and roasted red peppers on top of each bowl.
05 - Add a generous dollop of hummus to each bowl and sprinkle with crumbled feta cheese.
06 - Drizzle prepared dressing over each bowl. Top with fresh chopped parsley and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The layers of texture in this bowl will keep your fork diving back in - from the pillowy quinoa to the crisp vegetables and that velvety hummus.
- You can prep nearly everything ahead of time and assemble in minutes when hunger strikes, which has saved me countless times during hectic workweeks.
02 -
- Warm quinoa will wilt your greens, so if youre preparing this in advance, keep the quinoa separate until its completely cooled or youll end up with a soggy base.
- The flavor actually improves if you let the assembled bowls sit for about 10 minutes before eating, allowing the dressing to penetrate the ingredients and the quinoa to absorb those Mediterranean flavors.
03 -
- Toast your quinoa in the dry pot for about a minute before adding the water - this simple step adds a nutty dimension that elevates the entire dish.
- Save some of the pretty vegetables for topping rather than mixing everything in - we eat with our eyes first, and that final scatter of vibrant ingredients makes each bowl feel special.