Mediterranean Quinoa Bowl Hummus

I stumbled on this bowl one afternoon when I had half a cucumber going soft and leftover quinoa I didn't want to waste. I tossed in whatever looked bright in the fridge, drizzled some olive oil and lemon, and suddenly lunch felt like a tiny vacation. The crunch of fresh vegetables against the creamy hummus made me forget I was eating something healthy. Now it's my go-to when I need something quick that doesn't feel like a compromise.

I made this for a friend who swore she hated quinoa, and she scraped her bowl clean without realizing what she was eating. The secret was the lemon-oregano dressing that brightened everything and the way the hummus melted into the warm quinoa. She asked for the recipe before she even finished chewing. That's when I knew this bowl had real power.

Ingredients

• Quinoa: Rinse it well or it tastes bitter and soapy, a mistake I made exactly once and never forgot.
• Cherry tomatoes: Halve them so their juice mixes into the dressing and sweetens every forkful.
• Cucumber: Dice it small so it doesn't overpower the bowl, just adds cool refreshing bursts.
• Red bell pepper: The crunch and slight sweetness balance the salty olives and feta beautifully.
• Red onion: Chop it fine and rinse under cold water if raw onion makes you wince.
• Kalamata olives: Their briny punch is essential, don't skip them or substitute with bland canned ones.
• Baby spinach: Toss it in while the quinoa is still a bit warm so it wilts just slightly.
• Feta cheese: Crumble it yourself from a block for creamier, less dried-out pieces.
• Hummus: Use a good quality brand or homemade, it's the creamy heart of the bowl.
• Extra-virgin olive oil: Splurge on something fruity and green, it makes the dressing sing.
• Lemon juice: Fresh only, bottled lemon juice tastes like regret.
• Garlic: Mince it fine so it distributes evenly and doesn't bite too hard.
• Dried oregano: A little goes a long way, it whispers Mediterranean without shouting.

Instructions

Cook the quinoa:

Rinse it under cold water until the water runs clear, then simmer with salt until fluffy and all the little tails pop out. Let it cool slightly so it doesn't wilt your greens into sad mush.

Whisk the dressing:

Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl until it emulsifies into something glossy. Taste it and adjust, it should be bright and balanced.

Prep the vegetables:

Chop everything into bite-sized pieces so each forkful has a little of everything. Take your time here, uneven chunks make the bowl feel sloppy.

Toss it all together:

Mix the quinoa and vegetables in a large bowl, then drizzle the dressing and toss gently so everything gets coated. Don't overdress or it gets soggy, you can always add more.

Assemble the bowls:

Divide the mixture into bowls, add a generous scoop of hummus in the center, and scatter feta over the top. Finish with parsley and a lemon wedge for squeezing.

Pin It

One night I made this for dinner and ate it outside on the porch while the sun went down. The lemon and olive oil caught the last light, and for a moment it felt like I was sitting by the sea somewhere far away. Food has that strange ability to transport you when you're not even trying. This bowl does that every single time.

Making It Your Own

I've added grilled chicken when I needed more protein, roasted chickpeas for crunch, and even leftover roasted vegetables when I cleaned out the fridge. Avocado makes it creamier, fresh dill adds a different herbal note, and a drizzle of tahini turns it into something even richer. The base is so forgiving you can treat it like a template and riff endlessly.

Storing and Prepping Ahead

I cook a big batch of quinoa on Sunday and keep it in the fridge so I can throw these bowls together all week. Store the dressing separately and don't add it until you're ready to eat or everything gets limp and sad. The chopped vegetables hold up for a couple days if you keep them in an airtight container, just wait to add the spinach until the last minute.

Serving Suggestions

This bowl works as a packed lunch, a light dinner, or even a side dish at a barbecue when you need something fresh and colorful. I've served it alongside grilled lamb, next to pita and baba ganoush, and once at a potluck where it disappeared before the main course even came out. It's one of those recipes that fits into almost any meal without trying too hard.

• Pair it with a crisp white wine or sparkling water with lemon.
• Serve warm pita or flatbread on the side for scooping up the hummus.
• Double the recipe for meal prep and enjoy it cold straight from the fridge.

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This bowl has become my reset meal, the thing I make when I need to feel grounded and nourished without any fuss. I hope it does the same for you.

Recipe Questions

→ How do I cook quinoa perfectly?

Rinse quinoa under cold water to remove bitterness. Simmer with 2 cups water and ½ teaspoon salt, covered, for 15 minutes until water is absorbed. Let it rest before fluffing with a fork.

→ Can I substitute feta cheese?

Yes, for a vegan option, replace feta with plant-based cheese or omit it altogether. Nutritional yeast can also add a savory note.

→ What dressing is used in this bowl?

A simple dressing made of extra-virgin olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper enhances the flavors of the ingredients.

→ How can I add more protein?

Consider topping the bowl with grilled chicken, roasted chickpeas, or a plant-based protein alternative to boost protein content.

→ Are there any allergen concerns?

This dish contains dairy from feta and sesame from hummus. Check labels for any cross-contamination if allergic or sensitive.