Mediterranean Quinoa Bowl Hummus (Printable)

Fluffy quinoa with crisp veggies, creamy hummus, and zesty lemon-tahini dressing for a nourishing meal.

# What You'll Need:

→ Grains

01 - 1 cup quinoa, rinsed thoroughly
02 - 2 cups water
03 - 1/4 teaspoon salt

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 cup red onion, thinly sliced
07 - 1/2 cup Kalamata olives, pitted and halved
08 - 1 cup baby spinach, roughly chopped
09 - 1/2 cup roasted red peppers, sliced

→ Protein and Toppings

10 - 1 cup prepared hummus
11 - 1/4 cup feta cheese, crumbled
12 - 2 tablespoons fresh parsley, chopped

→ Lemon-Tahini Dressing

13 - 3 tablespoons extra-virgin olive oil
14 - 2 tablespoons fresh lemon juice
15 - 1 tablespoon tahini paste
16 - 1 garlic clove, minced
17 - 1/4 teaspoon dried oregano
18 - Salt and black pepper to taste

# How to Make It:

01 - Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork and allow to cool slightly before assembling bowls.
02 - Whisk together olive oil, lemon juice, tahini, minced garlic, oregano, salt, and black pepper in a small bowl until emulsified and smooth. Adjust seasoning to taste and set aside until serving.
03 - Halve the cherry tomatoes. Dice the cucumber into uniform pieces. Thinly slice the red onion into half-moons. Halve the pitted Kalamata olives. Coarsely chop the baby spinach. Slice the roasted red peppers into strips. Keep all prepared vegetables separate for assembly.
04 - Divide the cooled quinoa evenly among 4 serving bowls. Arrange the prepared vegetables in distinct sections over the quinoa: place tomatoes, cucumber, red onion, olives, spinach, and roasted peppers in separate mounds for visual appeal.
05 - Place a generous scoop of hummus in the center of each bowl. Drizzle with the lemon-tahini dressing. Sprinkle with crumbled feta cheese and fresh parsley. Serve immediately while vegetables are crisp and quinoa is still slightly warm.

# Expert Suggestions:

01 -
  • The way creamy hummus meets crisp cucumber creates this perfect texture contrast that keeps every bite interesting
  • You can prep all the components Sunday and have satisfying lunches ready in under five minutes all week
02 -
  • Let the quinoa cool completely before assembling or it will wilt the spinach
  • The dressing tastes better if made twenty minutes ahead so flavors can meld
03 -
  • Buy olives from the olive bar at your grocery store for the best flavor
  • Toast a handful of pine nuts to sprinkle on top for unexpected crunch

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