Description

A vibrant and nourishing Mediterranean quinoa bowl featuring creamy hummus, fresh vegetables, Kalamata olives, and crumbled feta—finished with olive oil, paprika, and parsley for a bold and satisfying dish.

Ingredients

Units Scale

1 cup quinoa
2 cups water or vegetable broth
1/2 cup hummus
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, thinly sliced
1/4 cup red onion, thinly sliced
1/4 cup Kalamata olives
1/4 cup feta cheese, crumbled
2 tablespoons fresh parsley, chopped
1 tablespoon olive oil
1/4 teaspoon paprika
Salt and pepper to taste

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Instructions

Rinse quinoa under cold water. Combine with water or broth in a pot, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool slightly.
In a serving bowl, spread a generous spoonful of hummus over one side.
Fill the other side with cooked quinoa, then top with cherry tomatoes, cucumber slices, red onion, olives, and crumbled feta.
Drizzle olive oil over the top and sprinkle with paprika, salt, and pepper.
Garnish with chopped parsley and serve immediately or chill for a refreshing cold bowl.

Notes

For a vegan version, omit the feta or use a plant-based alternative.
Can be made in advance and stored in the fridge for up to 2 days.
Add grilled chicken or falafel for extra protein if desired.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 4g
Sodium: 480mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 6g
Protein: 14g
Cholesterol: 15mg