Mediterranean Bowl
This Mediterranean Bowl is one of my go-to 20-minute meals—fresh, colorful, and so easy. With just one pot of quinoa and a handful of toppings, it’s creamy, crunchy, herby, and perfect for even picky eaters. It looks fancy, but it’s totally beginner-friendly.
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INGREDIENTS
- 1 Hummus recipe
- ½ cup quinoa
- ¼ cup cucumber, cut into cubes
- ¼ cup pitted olives
- 1 cup cherry tomatoes, halved
- Fresh dill or parsley, chopped
- Red chili flakes, optional
- Salt and black pepper, to taste
- 1 cup Feta cheese
- Yogurt or tzatziki, optional
- Red onion or pickled onions
- Pita bread, for serving
- Olive oil, for serving
INSTRUCTIONS
- Cook the quinoa according to the package directions. Set aside to cool slightly.
- Prepare the hummus (use your favorite recipe or store-bought).
- Mix the veggies – In a bowl, combine chopped tomatoes, cucumbers, onions, and parsley. Season with salt and pepper to taste.
- Assemble the bowl – Spoon the quinoa into a bowl. Add the veggie mix, a scoop of hummus, and crumbled feta.
- Drizzle with tzatziki or plain yogurt and a generous splash of good-quality olive oil. Serve with pita bread or chips.
VIDEO
NOTES
Makes about 1-2 servings.
- To Store. Keep components in separate containers in the fridge for up to 4 days.
- To Make Ahead. Prep the quinoa, chop the veggies, and store hummus separately—assemble just before serving.
- To Reheat. This bowl is best served cold or room temp. If adding hot protein (like chicken), reheat that separately.
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