Mediterranean Quinoa Bowl Hummus (Print View)
Fluffy quinoa paired with fresh vegetables, creamy hummus, and a lemon-tahini dressing for a nourishing bowl.
# What You'll Need:
→ Grains
01 - 1 cup quinoa
02 - 2 cups water
03 - 1/4 tsp 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 & Toppings
10 - 1 cup hummus
11 - 1/4 cup feta cheese, crumbled (optional)
12 - 2 tbsp fresh parsley, chopped
→ Dressing
13 - 3 tbsp extra-virgin olive oil
14 - 2 tbsp lemon juice
15 - 1 tbsp tahini
16 - 1 garlic clove, minced
17 - 1/4 tsp dried oregano
18 - Salt and black pepper, to taste
# How to Make:
01 - Rinse the quinoa under cold water. In a medium saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool slightly.
02 - In a small bowl, whisk together olive oil, lemon juice, tahini, minced garlic, oregano, salt, and pepper to make the dressing.
03 - Halve the cherry tomatoes, dice the cucumber, slice the red onion, halve the olives, chop the spinach, and slice the roasted red peppers.
04 - Divide the quinoa evenly among 4 bowls. Arrange tomatoes, cucumber, red onion, olives, spinach, and red peppers in sections over the quinoa.
05 - Add a generous scoop of hummus to each bowl. Drizzle with the lemon-tahini dressing. Sprinkle with feta cheese (if using) and chopped parsley. Serve immediately.
# Expert Suggestions:
01 -
- Every bite delivers a perfect balance of creamy, crisp, and tangy elements that keep you coming back for more
- You can prep all the components ahead and assemble in minutes for busy weekday lunches
02 -
- The quinoa must cool slightly before assembling or it will wilt the fresh vegetables and make the hummus melt too quickly
- Letting the dressing sit for 10 minutes before serving allows the garlic flavor to mellow and the tahini to fully incorporate
03 -
- Slicing the red onion very thin creates a better texture and distribution of flavor
- The dressing doubles beautifully and keeps in the refrigerator for up to a week