Mediterranean Quinoa Bowl Hummus (Printable Version)

A nutrient-packed bowl with quinoa, fresh vegetables, feta, and hummus for balanced Mediterranean flavors.

# Ingredient List:

→ 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

# Step-by-Step Instructions:

01 - Rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa, water, and ½ teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or 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 until well combined.
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, vegetables, olives, and baby spinach or mixed greens. Drizzle dressing over the mixture and toss gently to combine.
05 - Divide the quinoa and vegetable mixture evenly among 4 bowls. Top each serving with a generous dollop of hummus and sprinkle with crumbled feta cheese.
06 - Optionally, garnish with fresh parsley and lemon wedges. Serve immediately.

# Tips from hearthlykitchen:

01 -
  • Everything comes together in one bowl while the quinoa cools, no juggling hot pans or timing stress.
  • The contrast between cool crisp vegetables and creamy hummus feels indulgent but leaves you energized, not heavy.
  • Leftovers actually improve overnight as the dressing soaks into the quinoa, making next day lunch something to look forward to.
02 -
  • Let the quinoa cool for at least five minutes before mixing or the heat will wilt your greens into a sad pile.
  • Taste the dressing before adding it to the bowl because lemon juice varies in tartness and you might need an extra squeeze or pinch of salt.
  • If you are making this ahead, keep the dressing separate and toss everything just before serving so the vegetables stay crisp.
03 -
  • Toast the quinoa in the dry saucepan for a minute before adding water to bring out a nutty depth that makes it taste homemade, not bland.
  • Use a microplane for the garlic instead of a knife so it melts into the dressing without leaving harsh chunks behind.
  • If your hummus is too thick, thin it with a spoonful of lemon juice or olive oil before dolloping so it swirls into the bowl instead of sitting in a stiff lump.

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