Mediterranean Bowl with Quinoa and Hummus
This protein-rich bowl combines Mediterranean flavors in a make-ahead format. The recipe can be prepped in advance with components stored separately, offering flexibility for busy weekday lunches while maintaining authentic regional ingredients.
Ingredients
- 180g tri-color quinoa, rinsed
- Kosher salt
- 360g hummus
- Mediterranean Cucumber Tomato Salad (diced tomatoes, cucumber, red onion, parsley)
- 120-170g feta cheese, broken into large pieces
- 80g pitted Kalamata olives
- 80g pitted Castelvetrano olives
- Harissa (optional)
- 170g quartered marinated artichoke hearts
- Extra virgin olive oil
- Aleppo pepper and/or sumac (optional)
Instructions
**Cook the quinoa:** Combine quinoa with 420ml water and salt in a large saucepan. Bring to boil, then simmer covered for approximately 15 minutes until quinoa doubles and absorbs water. Let sit covered for 10 additional minutes, then fluff with a fork.
**Prepare Mediterranean cucumber tomato salad:** Dice tomatoes and cucumber, thinly slice red onion, chop parsley. Toss with salt, pepper, sumac, olive oil, and lemon juice.
**Assemble bowls:** Divide hummus among 6 shallow bowls. Distribute cooked quinoa and salad on either side. Fill gaps with feta, olives, harissa (if using), and artichoke hearts.
**Finish and serve:** Drizzle olive oil over bowls. Season with Aleppo pepper or sumac as desired.