Mediterranean Power Quinoa Bowl with Feta and Fresh Herbs
A refreshing and nutritious Mediterranean-inspired quinoa bowl packed with fresh vegetables, flavorful herbs, and a creamy hummus drizzle. Perfect for a light meal.
Equipment
- medium saucepan
- large mixing bowl
- small bowl
- whisk
- fork
Ingredients
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups vegetable broth or water
- salt Pinch of
For the Bowl
- 1 cucumber diced
- 2-3 tomatoes diced (or a handful of cherry tomatoes, halved)
- 1/2 red onion thinly sliced (optional)
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped (optional, but highly recommended)
- 1/4 cup Kalamata olives pitted and halved
- 1/2 cup crumbled feta cheese optional
Hummus Drizzle
- 1/2 cup prepared hummus
- 2 tablespoons water or lemon juice to thin
- 1 tablespoon olive oil
- ground cumin Pinch of
- Salt and pepper to taste
Instructions
Cooking Quinoa
- Combine rinsed quinoa, vegetable broth, and salt in a saucepan, then bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Let it sit, covered, for 5 minutes, then fluff with a fork.
Preparing Vegetables
- Dice cucumber and tomatoes, slice red onion (if using), and chop parsley and mint.
- Combine all prepared vegetables with olives and feta (if using) in a large bowl.
Making Hummus Drizzle
- Whisk together hummus, water or lemon juice, olive oil, cumin, salt, and pepper in a small bowl until smooth and pourable.
- Add more liquid if needed to achieve desired consistency.
Assembly and Serving
- Divide cooked quinoa among serving bowls and top with the vegetable mixture.
- Generously drizzle the thinned hummus over each bowl and serve immediately.
Notes
For extra flavor, toast the quinoa lightly before adding liquid. Adjust the amount of lemon juice in the hummus drizzle to your taste. You can also add grilled chicken or chickpeas for added protein.