Mediterranean Quinoa Bowl Olives (Print View)
Fluffy quinoa paired with fresh vegetables, creamy hummus, olives, and herbs in a vibrant Mediterranean bowl.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/2 cup red onion, thinly sliced
07 - 1 cup baby spinach or mixed greens
→ Toppings & Protein
08 - 1 cup hummus (homemade or store-bought)
09 - 1/2 cup Kalamata olives, pitted and halved
10 - 1/2 cup feta cheese, crumbled (omit for vegan option)
11 - 1/4 cup roasted red peppers, sliced
12 - 2 tablespoons fresh parsley, chopped
→ Dressing
13 - 3 tablespoons extra-virgin olive oil
14 - 1 tablespoon fresh lemon juice
15 - 1 clove garlic, minced
16 - 1/2 teaspoon dried oregano
17 - Salt and pepper, to taste
# Step-by-Step Directions:
01 - Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
02 - While quinoa cooks, halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the baby spinach or mixed greens.
03 - Whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper in a small bowl until combined.
04 - Distribute cooked quinoa evenly into 4 serving bowls. Top each with spinach or mixed greens, cherry tomatoes, cucumber, red onion, roasted red peppers, Kalamata olives, and crumbled feta cheese.
05 - Spoon a generous dollop of hummus onto each bowl.
06 - Drizzle the dressing over each bowl and sprinkle with fresh chopped parsley. Serve immediately or chill before enjoying.
# Expert Suggestions:
01 -
- It's naturally gluten-free and packed with plant-based protein, so you'll feel genuinely satisfied, not just full.
- You can prep everything in advance and assemble in minutes—perfect for busy weeknights or when friends drop by.
- The combination of creamy, briny, bright, and earthy flavors means every bite tastes like a little Mediterranean getaway.
02 -
- Don't skip rinsing the quinoa—I learned this the expensive way, and the bitterness never quite disappeared no matter how good everything else was.
- The dressing is optional but essential; a naked bowl tastes fine, but dressed, it becomes something you'll think about days later.
- Cold leftovers taste even better the next day as the flavors meld together, making this the ideal make-ahead meal.
03 -
- Keep cooked quinoa in the fridge for up to five days, and your dressing for a week—you can build a fresh bowl in under five minutes whenever hunger hits.
- Toast your quinoa in a dry pan for one minute before adding water; it adds a subtle nuttiness that elevates the whole dish and makes people ask what your secret ingredient is.