Mediterranean Quinoa Bowl (Print Version)

Fluffy quinoa combined with fresh veggies, feta, olives, and creamy hummus for a vibrant Mediterranean bowl.

# What You Need:

→ Grains

01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - ½ teaspoon salt

→ Vegetables

04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1 cup baby spinach, roughly chopped
07 - ½ small red onion, thinly sliced
08 - 1 cup roasted red peppers, sliced
09 - ¼ cup fresh parsley, chopped

→ Toppings & Extras

10 - ½ cup Kalamata olives, pitted and halved
11 - ½ cup feta cheese, crumbled
12 - 1 cup hummus
13 - 2 tablespoons extra virgin olive oil
14 - 1 tablespoon lemon juice
15 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and water is absorbed. Fluff with a fork and let cool slightly.
02 - Halve the cherry tomatoes, dice the cucumber, chop the spinach and parsley, slice the red onion and roasted peppers.
03 - Whisk together olive oil and lemon juice in a small bowl. Season with black pepper to taste.
04 - Divide the cooked quinoa among four serving bowls. Arrange spinach, tomatoes, cucumber, red onion, roasted red peppers, olives, and feta on top of the quinoa in sections.
05 - Drizzle each bowl with the olive oil and lemon juice dressing. Add a generous dollop of hummus to each bowl.
06 - Garnish with fresh parsley and extra black pepper if desired. Serve immediately.

# Expert Tips:

01 -
  • Its the kind of meal that makes you feel nourished and light instead of heavy and sluggish
  • You can prep all the components ahead and assemble in under five minutes
  • Every bite hits those perfect salty tangy creamy notes that Mediterranean food does so well
02 -
  • Slightly warm quinoa absorbs the dressing better than cold quinoa so time your cooking accordingly
  • Letting the feta come to room temperature transforms it from crumbly to almost creamy which is how they serve it in Mediterranean restaurants
  • The key to this bowls success is cutting everything to similar sizes so you get multiple flavors in each bite
03 -
  • Toast the quinoa in a dry pan for 3 minutes before adding water to develop a nuttier deeper flavor
  • Massage the spinach with a tiny bit of olive oil before serving to keep it tender instead of wilting

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