Mediterranean Quinoa Bowl with Hummus (Print View)

Fluffy quinoa with crisp veggies, hummus, and olives.

# Ingredient List:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water

→ Vegetables

03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, thinly sliced
06 - 1 cup baby spinach or arugula
07 - 1/4 cup fresh parsley, chopped

→ Toppings

08 - 1 cup hummus
09 - 1/2 cup Kalamata olives, pitted and halved
10 - 1/4 cup feta cheese, crumbled

→ Dressing

11 - 3 tbsp extra-virgin olive oil
12 - 1 tbsp lemon juice
13 - 1 tsp dried oregano
14 - Salt and black pepper, to taste

# How to Make:

01 - In a medium saucepan, bring water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
02 - While the quinoa cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh parsley.
03 - In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper until well combined.
04 - Divide the cooked quinoa among 4 bowls. Top each bowl with spinach or arugula, tomatoes, cucumber, red onion, parsley, olives, and feta cheese if using.
05 - Add a generous scoop of hummus to each bowl and drizzle with the dressing.
06 - Serve immediately or refrigerate for up to 2 days for a make-ahead meal.

# Expert Advice:

01 -
  • It comes together in under 40 minutes and tastes like you spent hours planning it.
  • The combination of creamy hummus, briny olives, and bright lemon dressing creates layers of flavor that keep you coming back for more.
  • It's naturally vegetarian and gluten-free, so you can serve it to almost anyone without hesitation.
  • Leftovers actually taste better the next day as the flavors meld together.
02 -
  • Rinse your quinoa under cool water before cooking or it tastes slightly bitter and flat, which defeats the whole purpose of eating it.
  • Don't skip letting the cooked quinoa cool slightly before assembling, because warm grains can turn the vegetables into mush if they sit too long.
  • The dressing is what pulls everything together, so taste it before serving and adjust the lemon and salt until it makes you want another bite immediately.
03 -
  • Room temperature quinoa tastes better than cold, so make this a few hours ahead and let it warm up before serving instead of pulling it straight from the fridge.
  • Double the dressing recipe and keep it in a jar because you'll find yourself drizzling it on everything for the next few days.

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