Description
A refreshing and protein-packed Mediterranean quinoa bowl featuring creamy hummus, fresh veggies, briny olives, and tangy feta, finished with olive oil and smoked paprika.
Ingredients
Units
Scale
- 1 cup cooked quinoa
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, thinly sliced
- 1/4 red onion, thinly sliced
- 1/3 cup kalamata olives
- 1/4 cup crumbled feta cheese
- 1/3 cup hummus
- 1 tbsp extra virgin olive oil
- 1/2 tsp smoked paprika
- 2 tbsp chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Cook quinoa according to package directions, then let it cool slightly.
- In a shallow serving bowl, spread a generous scoop of hummus along one side.
- Arrange the quinoa on the opposite side of the bowl.
- Neatly layer the cherry tomatoes, cucumber slices, red onion, and olives around the bowl.
- Sprinkle crumbled feta over the top, then drizzle with olive oil.
- Dust with smoked paprika and season with salt and black pepper as desired.
- Finish with freshly chopped parsley for color and freshness.
- Serve immediately, or refrigerate for a chilled lunch or light dinner.
Notes
- Use pre-cooked quinoa for quicker prep.
- Can be made ahead and stored in the fridge for up to 2 days.
- Swap feta with a plant-based alternative for a vegan version.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 11g
- Cholesterol: 15mg
