Classic Mediterranean Quinoa Bowl
A refreshing and healthy Mediterranean quinoa bowl featuring fluffy quinoa, diced cucumbers and tomatoes, and a creamy hummus drizzle. Perfect for a light lunch or dinner.
Equipment
- Fine-mesh sieve
- Medium saucepan
- Small bowl
Ingredients
Main Ingredients
- 1 cup Quinoa uncooked
- 2 cups Water or Vegetable Broth
- 1 Cucumbers large English or 2-3 Persian, diced
- 2-3 Tomatoes medium ripe, diced (Roma, cherry, or grape)
- 1/2 cup Hummus store-bought or homemade
Dressing & Garnish
- 2 tablespoons Olive Oil extra virgin
- 1-2 tablespoons Lemon Juice freshly squeezed
- Salt To taste
- Black Pepper To taste
- 1-2 tablespoons Warm Water for hummus drizzle, optional
- 1 teaspoon More Lemon Juice for hummus drizzle, optional
- Paprika or Za'atar A pinch, for garnish, optional
Instructions
Cooking Quinoa
- Rinse quinoa thoroughly, then combine with water or broth in a saucepan.
- Bring to a boil, then simmer covered for 15 minutes until liquid is absorbed and quinoa is fluffy. Let sit for 5 minutes, then fluff with a fork.
Preparing Vegetables
- Dice cucumbers and tomatoes while the quinoa cooks.
Making Dressing
- Whisk together olive oil, lemon juice, salt, and pepper for an optional dressing; adjust seasonings to taste.
Assembling the Bowl
- Divide cooked quinoa into bowls and top with diced cucumbers and tomatoes.
- Spoon hummus over the vegetables; thin with warm water and lemon juice if a more drizzly consistency is desired.
Serving
- Drizzle the bowl with the prepared dressing or olive oil, then season with salt and pepper. Garnish with paprika or fresh herbs if desired.
Notes
For an extra boost of flavor, consider adding fresh mint or parsley to your bowl. You can also roast the vegetables for a warm twist on this recipe.