Ingredients
Scale
- 1 cup quinoa, uncooked (rinsed)
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, chopped
- ½ cup Kalamata olives, sliced
- ½ cup feta cheese, crumbled
- ½ cup hummus (store-bought or homemade)
- 1 avocado, sliced
- ¼ cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper, to taste
Optional Add-Ins:
- Grilled chicken (for extra protein)
- Roasted chickpeas (vegan option)
- Spinach or arugula (for added greens)
Instructions
Cook the Quinoa:
- Rinse 1 cup quinoa under cold water.
- In a medium saucepan, combine quinoa with 2 cups water or vegetable broth.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Fluff with a fork and let cool slightly.
Prep the Veggies:
- Chop cherry tomatoes, cucumber, and red onion.
- Slice Kalamata olives and crumble feta cheese.
- Slice avocado just before serving.
Make the Dressing:
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Adjust seasoning to taste.
Assemble the Bowl:
- Start with a base of cooked quinoa in a serving bowl.
- Add chopped veggies, feta, olives, and a scoop of hummus.
- Top with avocado slices and sprinkle with parsley.
- Drizzle the lemon-olive oil dressing over everything.
Serve and Enjoy:
- Mix well or eat layer by layer.
- Store leftovers in the fridge for up to 3 days (keep dressing separate).
Notes
- Rinse the Quinoa: Always rinse quinoa to remove its natural bitter coating (saponin).
- Customize: Add your favorite proteins or veggies for a personal touch.
- Meal Prep: Store ingredients separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Salad
- Method: Stovetop, No-Cook (for veggies)
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: per serving
- Calories: 450
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 15g
