Mediterranean Bowl

Julia

5 from 1 vote

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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Prep Time 10

Total Time 10

Servings: 2 servings

Course: Main Course

Cuisine: Mediterranean

Ingredients Method Video Notes

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

Method

Cook the quinoa according to the package directions. Set aside to cool slightly.
½ cup quinoa
Prepare the hummus (use your favorite recipe or store-bought).
1 Hummus recipe
Mix the veggies – In a bowl, combine chopped tomatoes, cucumbers, olives, onions, and parsley. Season with salt and pepper to taste.
¼ cup cucumber, 1 cup cherry tomatoes, Fresh dill or parsley, Salt and black pepper, Red onion or pickled onions, ¼ cup pitted olives
Assemble the bowl – Spoon the quinoa into a bowl. Add the veggie mix, a scoop of hummus, and crumbled feta.
1 cup Feta cheese
Drizzle with tzatziki or plain yogurt and a generous splash of good-quality olive oil. Serve with pita bread or chips. Add some chili flakes if you wish!
Yogurt or tzatziki, Pita bread, Olive oil, Red chili flakes

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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