Mediterranean Quinoa Bowl Hummus (Printable)

Fluffy quinoa combined with fresh vegetables, feta, and creamy hummus for a colorful Mediterranean bowl.

# What You’ll Need:

→ Grains

01 - 1 cup quinoa
02 - 2 cups water
03 - ½ teaspoon salt

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 large cucumber, diced
06 - 1 red bell pepper, diced
07 - ¼ cup red onion, finely chopped
08 - ¼ cup Kalamata olives, pitted and sliced
09 - 2 cups baby spinach or mixed greens

→ Protein & Dairy

10 - ½ cup crumbled feta cheese

→ Hummus

11 - 1 cup hummus (store-bought or homemade)

→ Dressing

12 - 3 tablespoons extra-virgin olive oil
13 - 2 tablespoons lemon juice
14 - 1 garlic clove, minced
15 - 1 teaspoon dried oregano
16 - Salt and pepper, to taste

→ Garnishes (optional)

17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges

# How To Make It:

01 - Rinse quinoa under cold water. In a medium saucepan, combine quinoa, water, and ½ teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
02 - Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl.
03 - Halve cherry tomatoes, dice cucumber and red bell pepper, finely chop red onion, and slice Kalamata olives.
04 - In a large mixing bowl, combine cooked quinoa, tomatoes, cucumber, bell pepper, red onion, olives, and spinach or mixed greens. Drizzle with dressing and toss gently to combine.
05 - Divide the mixture evenly among 4 bowls. Top each with a dollop of hummus and sprinkle with crumbled feta cheese.
06 - Garnish with chopped fresh parsley and lemon wedges if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes indulgent but leaves you feeling light and energized, not weighed down.
  • You can prep everything in advance and assemble bowls in minutes when hunger hits.
  • Every bite has texture contrast: fluffy grain, crisp veggies, creamy hummus, tangy cheese.
  • It adapts to whatever vegetables or proteins you have on hand without losing its charm.
02 -
  • If you skip rinsing the quinoa, it will taste bitter and ruin the whole bowl.
  • Dress the salad just before serving or the vegetables release water and everything turns into soup.
  • Warm quinoa mixed with cold vegetables is the perfect temperature contrast, don't let it go completely cold.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water to bring out a nutty depth.
  • Use a microplane to grate the garlic into the dressing for a smoother, less harsh flavor.
  • If your hummus is too thick, thin it with a tablespoon of water or lemon juice so it swirls into the quinoa.

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