Mediterranean Quinoa Bowl Hummus

One busy weeknight, I tossed together whatever was left in my fridge and accidentally created my favorite meal. The quinoa had been sitting in the pantry for months, the hummus was a last-minute grocery grab, and the vegetables were about to go sad. What came together in that bowl surprised me so much I made it three times that week.

I brought this to a potluck once, worried it looked too plain next to casseroles and pasta bakes. By the end of the night, my bowl was scraped clean and three people had texted asking for the recipe. It turns out bright colors and bold flavors speak for themselves.

Ingredients

• Quinoa: Rinse it well or it tastes bitter, I learned that the hard way when my first batch tasted like soap.
• Cherry tomatoes: Halve them so their juice mixes into the dressing and makes everything taste brighter.
• Cucumber: I like English cucumbers because they have fewer seeds and stay crunchy longer in the bowl.
• Red bell pepper: It adds sweetness and a satisfying snap, plus the color makes the whole dish look alive.
• Red onion: Chop it fine and rinse it under cold water if raw onion usually bothers you.
• Kalamata olives: Their salty, briny punch balances the creamy hummus perfectly.
• Baby spinach or mixed greens: I toss them in right before serving so they wilt just a little but stay fresh.
• Feta cheese: Crumble it yourself from a block, the pre-crumbled stuff never tastes as tangy.
• Hummus: Use your favorite kind, I rotate between roasted red pepper and classic garlic.
• Olive oil: Good quality makes a difference here since it is not cooked, you actually taste it.
• Lemon juice: Fresh lemon is key, bottled juice tastes flat and artificial in this dressing.
• Garlic: One clove is enough, more than that and it takes over the whole bowl.
• Dried oregano: It smells like summer and ties all the Mediterranean flavors together.
• Fresh parsley: A handful at the end makes it look and taste like it came from a restaurant.

Instructions

Cook the quinoa:

Rinse it under cold water until the water runs clear, then simmer it covered for 15 minutes. When it is done, fluff it with a fork and let it cool slightly so it does not wilt the greens.

Make the dressing:

Whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl. Taste it and adjust, it should be tangy and bold enough to flavor the whole bowl.

Prep the vegetables:

Halve the tomatoes, dice the cucumber and bell pepper, chop the onion and olives. I like everything roughly the same size so each forkful has a little bit of everything.

Toss it all together:

Combine the quinoa, vegetables, and greens in a large bowl, then drizzle the dressing over and toss gently. Do not overdress it, you can always add more but you cannot take it back.

Assemble the bowls:

Divide the mixture among four bowls, then add a generous scoop of hummus and a sprinkle of feta on top. Finish with parsley and a lemon wedge for squeezing.

Save to Pinterest

The first time I made this for my sister, she asked if I had secretly become a meal prep person. I laughed because I am definitely not, but this bowl makes it look like I have my life together.

How to Store and Reheat

Keep the quinoa and vegetables in one container and the hummus and feta separate, then assemble each bowl fresh. It stays good in the fridge for up to four days, though the cucumbers lose some crunch after day two.

Ways to Make It Your Own

I have added grilled chicken, roasted chickpeas, and even leftover salmon to this bowl. Avocado slices, roasted red peppers, or a handful of arugula all work beautifully too.

Serving Suggestions

This bowl is filling enough on its own, but it pairs well with warm pita bread or a simple lentil soup on the side. I have also served it at barbecues as a side dish, and it always disappears fast.

• Serve it cold or at room temperature, both work perfectly.
• Pair it with a crisp white wine like Sauvignon Blanc if you are feeling fancy.
• Double the dressing recipe and keep extra in the fridge for quick salads all week.

Save to Pinterest

This bowl has saved me on countless rushed evenings and impressed people at more potlucks than I can count. I hope it becomes one of those recipes you make without thinking, the kind that feels like home.

Recipe FAQs

→ How do you cook quinoa for this bowl?

Rinse quinoa thoroughly, then simmer in salted water for 15 minutes until water is absorbed. Fluff with a fork and let it cool slightly before mixing.

→ Can I make the dressing ahead?

Yes, the lemon-olive oil dressing with garlic and oregano can be whisked together and stored in the fridge for a day to deepen flavors.

→ What alternatives work for feta cheese?

For dairy-free options, use plant-based cheese or simply omit feta to keep the bowl's fresh and tangy profile.

→ Can I add protein to this bowl?

Grilled chicken or chickpeas can be added to boost protein and make the bowl more filling while maintaining its Mediterranean character.

→ Is this bowl suitable for gluten-free diets?

Yes, quinoa and fresh vegetables are naturally gluten-free, making this bowl a suitable choice for gluten-sensitive individuals.

→ What garnishes complement this dish?

Fresh parsley and lemon wedges enhance brightness and aroma when added just before serving.