Mediterranean Quinoa Bowl Recipe
This Mediterranean bowl recipe layers nutty quinoa with creamy hummus, crisp cucumber-tomato salad, feta, olives, marinated artichoke hearts, and harissa. Make the hummus and harissa from scratch, or use your favorite store-bought versions for an easy lunch you can prepare ahead.
Servings: 6
Ingredients
- 1 cup tri-color quinoa, rinsed
- Kosher salt
- 1 1/2 cups hummus
- Mediterranean Cucumber Tomato Salad
- 4 to 6 ounces feta cheese, broken into large pieces
- 1/2 cup pitted Kalamata olives
- 1/2 cup pitted Castelvetrano olives
- Harissa, optional
- 1 cup quartered marinated artichoke hearts
- Extra virgin olive oil
- Aleppo pepper and/or sumac, optional
Instructions
- Cook the quinoa. In a large saucepan, combine the quinoa with 1 3/4 cups water and a pinch of salt. Bring to a boil, then lower the heat. Cover and simmer for about 15 minutes, or until the quinoa has doubled in size and absorbed the water. Turn off the heat and let the quinoa sit, covered, for another 10 minutes. Fluff with a fork.
- Assemble the Mediterranean bowls. Spoon about 1/4 cup hummus into each of 6 shallow bowls. Divide the quinoa and cucumber-tomato salad among the bowls, arranging them on either side of the hummus. Fill in the spaces with the feta, Kalamata and Castelvetrano olives, marinated artichoke hearts, and a spoonful of harissa, if using.
- Finish and serve. Drizzle the hummus and quinoa with extra virgin olive oil. Finish with Aleppo pepper, sumac, or both, if you like. Serve immediately.
Video
Notes
- Shop this recipe: Visit our shop for Greek Early Harvest extra virgin olive oil, Kalamata olives, Aleppo-style pepper, and sumac.
- Meal prep: Prepare the components ahead and store them separately. If possible, keep the cucumber-tomato salad unseasoned, then dress it just before serving so the vegetables stay crisp.
- To make it vegan: Leave out the feta or use your favorite plant-based alternative.
- Using another base: You can replace the cooked quinoa with cooked farro, barley, bulgur, freekeh, or lentils. Prepare your chosen substitute separately according to its own cooking instructions.
Nutrition
Calories: 325.7kcal | Carbohydrates: 30.2g | Protein: 12.1g | Fat: 18.1g | Saturated Fat: 4.4g | Polyunsaturated Fat: 3.6g | Monounsaturated Fat: 6.4g | Cholesterol: 16.8mg | Sodium: 927.6mg | Potassium: 320.9mg | Fiber: 7.1g | Sugar: 0.5g | Vitamin A: 523.9IU | Vitamin C: 7mg | Calcium: 148.2mg | Iron: 3.3mg
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