Mediterranean Quinoa Bowl with Hummus (Print)
A vibrant Mediterranean bowl with quinoa, fresh vegetables, feta, olives, and creamy hummus perfect for lunch or dinner.
# Ingredient list:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - ½ teaspoon salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1 cup baby spinach, roughly chopped
07 - ½ small red onion, thinly sliced
08 - 1 cup roasted red peppers, sliced
09 - ¼ cup fresh parsley, chopped
→ Toppings & Extras
10 - ½ cup Kalamata olives, pitted and halved
11 - ½ cup feta cheese, crumbled
12 - 1 cup hummus
13 - 2 tablespoons extra virgin olive oil
14 - 1 tablespoon lemon juice
15 - Freshly ground black pepper, to taste
# Directions:
01 - Combine quinoa, water, and ½ teaspoon salt in a medium saucepan. Bring to a boil, 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 quinoa cooks, halve the cherry tomatoes, dice the cucumber, chop the spinach and parsley, and slice the red onion and roasted peppers.
03 - Whisk together olive oil and lemon juice in a small bowl. Season with black pepper to taste.
04 - Divide the cooked quinoa among four serving bowls. Arrange spinach, tomatoes, cucumber, red onion, roasted red peppers, olives, and feta on top in sections.
05 - Drizzle each bowl with the olive oil and lemon dressing. Add a generous dollop of hummus to each bowl. Garnish with fresh parsley and extra black pepper if desired. Serve immediately.
# Expert Tips:
01 -
- Everything can be prepped ahead so weeknight lunches become effortless
- The combination of creamy hummus, tangy feta, and fresh vegetables hits every craving at once
- Its endlessly adaptable based on what you have in your fridge
02 -
- Letting the quinoa cool for just 5 to 10 minutes keeps it from wilting the fresh spinach but still lets the grains absorb the dressing
- Room temperature vegetables taste much better than cold ones straight from the refrigerator
03 -
- Toasting the quinoa in a dry pan for 2 minutes before adding water gives it a wonderfully nutty flavor
- Massaging the spinach with a tiny bit of olive oil makes it tender and less bitter