Mediterranean Quinoa Bowl (Print View)
Fluffy quinoa paired with fresh vegetables, creamy hummus, and tangy feta for a wholesome bowl.
# Ingredient List:
→ 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 cup red onion, thinly sliced
07 - 1 cup baby spinach or mixed greens
08 - 1/4 cup kalamata olives, pitted and halved
09 - 1/4 cup roasted red peppers, sliced (optional)
→ Dairy
10 - 1/3 cup crumbled feta cheese
→ Legumes & Dips
11 - 1 cup hummus (store-bought or homemade)
→ Dressing
12 - 3 tablespoons extra virgin olive oil
13 - 1 tablespoon lemon juice
14 - 1 garlic clove, minced
15 - 1/2 teaspoon dried oregano
16 - Salt and pepper, to taste
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
# How to Make:
01 - Combine quinoa, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper until well combined.
03 - Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the roasted red peppers if using.
04 - Divide cooked quinoa evenly among four bowls. Arrange spinach or mixed greens, cherry tomatoes, cucumber, red onion, olives, roasted red peppers, and crumbled feta cheese on top of the quinoa.
05 - Drizzle the dressing evenly over each bowl. Add a generous scoop of hummus to each serving.
06 - Sprinkle chopped fresh parsley over each bowl and serve immediately.
# Expert Advice:
01 -
- It comes together in under 40 minutes and actually tastes better if you're not stressing over a hot stove.
- Leftovers live happily in the fridge for three days, which means meal prep without the dread of repetition.
- Every bite feels indulgent but you never have that heavy feeling afterward.
02 -
- Don't dress the bowl more than a few minutes before eating or the greens will wilt and the cucumber gets soft; this is a last-minute assembly situation.
- Cooling the quinoa matters because warm quinoa on top of fresh greens creates steam that turns everything limp and sad.
- The hummus is not a condiment to mix in—it's a creamy element you scoop bites through, and it keeps the whole bowl together as one thought instead of disparate pieces.
03 -
- Toast your quinoa in the dry saucepan for two minutes before adding water—it deepens the flavor and gives it a slightly nuttier taste that improves the whole bowl.
- Make the dressing the night before if you have the time; it gets better as the garlic infuses, and you'll have one less thing to think about when you're assembling.