Mediterranean Quinoa Bowl (Print)
Fluffy quinoa paired with fresh vegetables, creamy hummus, and feta cheese for a nourishing meal bowl.
# What You Need:
→ 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 feta cheese, crumbled
→ 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 It:
01 - Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
02 - Whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl until emulsified.
03 - Halve cherry tomatoes, dice cucumber, thinly slice red onion, and chop roasted red peppers if using.
04 - Divide cooked quinoa among four bowls. Arrange spinach or mixed greens, cherry tomatoes, cucumber, red onion, kalamata olives, roasted red peppers, and crumbled feta cheese over the quinoa.
05 - Drizzle the prepared dressing 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 35 minutes but tastes like you spent the afternoon cooking.
- Everything stays fresh and crisp until you're ready to eat, which means leftovers actually work.
- You can swap vegetables without breaking anything—whatever's in your crisper drawer becomes the right choice.
02 -
- Don't skip rinsing the quinoa—the difference between bitter and perfectly neutral is literally 30 seconds under cold water.
- If your dressing separates or tastes too acidic, whisk in a tiny bit more oil and taste again—balance is everything here.
- Let the quinoa cool at least slightly before assembling, otherwise the heat will wilt the greens and make the feta weep.
03 -
- Toast the quinoa in a dry pan for a minute before adding water—it adds a subtle nuttiness that makes people ask what you did differently.
- Make the dressing in the bowl you're going to serve from, and it becomes one less thing to wash.