Quinoa Hummus Bowl
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This Quinoa Hummus Bowl combines quinoa, chickpeas, spinach, cucumbers, tomatoes, Lettuce, onions, olives, and hummus for a healthy and satisfying Mediterranean meal. High protein, healthy, vegan, flavorful & great for meal prep too!
Quinoa Hummus Bowl
A light but filling and healthy Quinoa Hummus Bowl that you can enjoy for a nutritious lunch or as a side dish at any meal. This recipe makes 4 bowls.
What You Need to Make Quinoa Hummus Bowl:
(Scroll all the way down to recipe card, for exact measurements)
- Chickpeas: Here I’ve used canned chickpeas but feel free to cook from scratch. You will need one can to make your hummus and another can, to sprinkle extra heartiness onto this salad.
- Quinoa: Uncooked quinoa – rinsed under cold water. You can also just buy it precooked.
- Greens: I love using baby spinach and romaine lettuce for this salad, but any of your favorite salad greens will work well too.
- Fresh Veggies: I just slice some tomatoes and Persian cucumbers into bite size pieces, but feel free to add in any extra veggies that you are craving or have on hand.
- Red onions: Red onions are more mild than white and make a great addition to salads.
- Olives: Olives for salt and fat – It compliments the other ingredients really well.
- Hummus: Here you will find my post on how to make homemade hummus, but feel free to buy it premade.
HOW TO MAKE QUINOA HUMMUS BOWL:
To make this Mediterranean Hummus Bowl recipe, simply…
1. Cook the Quinoa:
If you are using the prepacked cooked quinoa then there won’t be any need to cook the quinoa so you will move on to making the homemade hummus.
How to Cook the Quinoa:
- Add quinoa, salt, and cold water to a saucepan.
- Bring to a boil. Reduce heat to low, cover, and allow to simmer for 12-15 minutes, until all the water is gone. Remove from heat and let it sit covered for 5 minutes.
- Fluff the quinoa with a fork. Allow it to cool while you make the hummus and prep the veggies.
2. Make the Hummus:
Add the chickpeas, lemon juice, garlic, a bit of water and tahini paste to a blender and blend until creamy. Add the other ingredients and blend until smooth. Check out my full recipe on the blog on how to make the homemade hummus for more details and tips.
3. Prep the Veggies:
Chop the lettuce, tomatoes and cucumbers into bite size pieces.
4. Assemble the Bowls:
This recipe will make 4 bowls. Divide the ingredients among 4 bowls, start by adding quinoa then add cucumbers, tomatoes, spinach a dollop of hummus and top with chickpeas, onions, olives and a drizzle of olive oil over the hummus.
5. Serve. Enjoy right away while it’s nice and fresh!
Possible Variations for Mediterranean Quinoa Hummus Bowl:
There are so many ways that you can customize this salad. Here are a few ideas:
- Add a protein: Cooked chicken, salmon or tofu would all be great added to this salad.
- Add Falafel: especially those Air-fried ones! YUMMY!
- Add extra fresh veggies: Such as bell pepper or arugula
- Add extra jarred veggies: Such as artichoke hearts or sun-dried tomatoes.
- Add nuts: Pine nuts, pepitas, almonds or whatever sounds good.
- Use different beans: If chickpeas aren’t your jam, feel free to add in white beans instead.
Can you make Quinoa Hummus Bowl ahead of time?
You can make the hummus up to a week before and keep it covered in the fridge. You can also freeze the hummus for up to 3 months. Cooked quinoa will keep for up to a week too. The veggies are best cut and prepared when you are ready to serve so that everything is fresh.
More Vegetarian Mediterranean Dishes:
- Chickpea Fatteh- Fattet Hummus
- Vegetarian Eggplant Fatteh
- Baba Ganoush- Eggplant Dip
- Lebanese Lemon Garlic Chickpeas- Msabaha
If you’ve tried this Mediterranean Quinoa Hummus Bowl recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!