Mediterranean Quinoa Bowl Hummus Olives (Printable)
Fluffy quinoa, fresh veggies, hummus, and olives.
# What You Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
→ Vegetables
03 - 1 cup cherry tomatoes, halved
04 - 1 cup cucumber, diced
05 - 1/2 red onion, thinly sliced
06 - 1 cup baby spinach or arugula
07 - 1/4 cup fresh parsley, chopped
→ Toppings
08 - 1 cup hummus (store-bought or homemade)
09 - 1/2 cup Kalamata olives, pitted and halved
10 - 1/4 cup feta cheese, crumbled (optional)
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon lemon juice
13 - 1 teaspoon dried oregano
14 - Salt and black pepper, to taste
# How-To Steps:
01 - Combine water and rinsed quinoa in a medium saucepan and bring to a boil. Lower heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and cool slightly.
02 - Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley while the quinoa cooks.
03 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, dried oregano, salt, and pepper.
04 - Divide the cooked quinoa evenly among 4 bowls. Top each with baby spinach or arugula, tomatoes, cucumber, red onion, parsley, Kalamata olives, and optional feta cheese.
05 - Add a generous scoop of hummus to each bowl and drizzle with the prepared dressing.
06 - Serve immediately or refrigerate for up to 2 days for later consumption.
# Expert Tips:
01 -
- It's genuinely filling without leaving you feeling weighed down, thanks to the protein-packed quinoa and creamy hummus.
- Almost everything can be prepped ahead, making weekday lunches suddenly feel manageable.
- The flavor profile is naturally bright and balanced without needing to fuss over technique or timing.
02 -
- Rinsing the quinoa genuinely changes the taste; I learned this the hard way and never skip it now.
- The dressing can be made hours ahead and actually tastes better after it sits, but save the actual assembly for close to eating time so vegetables stay crisp.
03 -
- Toast the dried oregano gently in a warm pan for 30 seconds before adding it to your dressing—it wakes up the flavor in a way that feels almost magical.
- If you're adding protein like grilled chicken or chickpeas, warm them slightly before putting them on top so they bring the whole bowl together temperature-wise.