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Fresh Mediterranean Quinoa Bowl with Creamy Hummus

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A quick, easy, and healthy Mediterranean-inspired quinoa bowl featuring fresh vegetables, creamy hummus dressing, and toasted pine nuts for a satisfying lunch or light dinner.

Ingredients

Scale
  • 1 cup quinoa (uncooked)
  • 2 cups water or low-sodium vegetable broth
  • Pinch of salt
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/4 cup red onion, finely chopped (optional)
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/2 cup creamy hummus
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, minced (optional)
  • Salt and black pepper, to taste
  • 1/4 cup toasted pine nuts or slivered almonds
  • 1/4 cup feta cheese crumbles (optional)
  • Sprinkle of smoked paprika or za’atar

Instructions

  1. Rinse 1 cup of quinoa under cold water using a fine mesh sieve to remove saponin.
  2. Transfer rinsed quinoa to a medium saucepan and add 2 cups water or vegetable broth with a pinch of salt.
  3. Bring to a boil over medium heat, then reduce to a simmer and cover. Cook for 15 minutes or until water is absorbed and quinoa is fluffy.
  4. Remove from heat and let it rest, covered, for 5 minutes.
  5. While quinoa cooks, halve cherry tomatoes, dice cucumber, finely chop red onion (if using), slice olives, and chop parsley and mint.
  6. In a small bowl, whisk together 1/2 cup creamy hummus, 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, and minced garlic. Add salt and pepper to taste. Thin with a tablespoon of water if too thick.
  7. Heat a dry skillet over medium heat and toast 1/4 cup pine nuts, stirring frequently until golden and fragrant (about 3-4 minutes).
  8. Fluff the quinoa with a fork and transfer to a large mixing bowl. Add all chopped vegetables and herbs.
  9. Drizzle the creamy hummus dressing over the top and toss gently to combine without mashing the veggies.
  10. Sprinkle toasted pine nuts and, if desired, feta cheese crumbles over the bowl. Dust with smoked paprika or za’atar.
  11. Serve slightly chilled or at room temperature.

Notes

Rinse quinoa thoroughly to remove bitterness. Avoid lifting the lid while cooking quinoa to trap steam. Toast pine nuts carefully to avoid burning. For meal prep, keep dressing and nuts separate until serving to maintain texture. Substitute Greek yogurt for hummus for a tangier dressing or use tahini as an alternative. Add protein like grilled chicken or chickpeas for a heartier meal.

Nutrition

Keywords: quinoa bowl, Mediterranean, healthy lunch, creamy hummus, easy recipe, gluten-free, vegetarian, light dinner

Find it online: https://leilameals.com/fresh-mediterranean-quinoa-bowl-recipe-easy-healthy-lunch-with-creamy-hummus/