hummus bowl

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!

hummus bowl

Quinoa Hummus Bowl

Healthy and delicious this Quinoa Hummus Bowl recipe checks all the boxes and will keep you full all day long. A light but filling and healthy Mediterranean Bowl that you can enjoy for a nutritious lunch or as a side dish at any meal. This recipe makes 4 Mediterranean bowls.

The best part is that it is easy to make and can be tailored to fit your own personal tastes. Give this Quinoa Hummus Bowl a try today and let me know what you think!

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.

quinoa and hummus

HOW TO MAKE MEDITERANEAN 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 these Mediterranean 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!

Why you’ll love these Quinoa Hummus Bowls:

  • Bursting with flavor. These hummus veggies bowls are full of flavor.
  • Healthy and filling. This protein bowl is packed with nutrients to keep you full and satisfied.
  • Easy to make. This dish is simple to make and can be easily tailored to fit your own personal tastes.
  • Perfect for meal prep. This recipe is perfect for meal prep! Simply make it ahead of time and enjoy it all week long.
  • Vegan: Prefect for a meatless Monday dinner idea.

Possible Variations for Mediterranean Quinoa Hummus Bowl:

There are so many ways that you can customize this veggies protein bowl. 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.
quinoa hummus bowl

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.

MAKING THIS PROTIEN BOWL?

Please take a moment and leave me some feedback in the comments below if you make this hummus bowl and like it. If you snap a picture of this recipe please share it with me on social media and tag me so I can share your remake.

More Vegetarian Mediterranean Dishes:

If you’ve tried this  Mediterranean Quinoa 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!

hummus bowl

Quinoa Hummus Bowl

Yield: 4
Prep Time: 15 minutes
Total Time: 15 minutes
This Quinoa Hummus Bowl combine 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!

Ingredients

For the Hummus

  • 15 ounce can chickpeas
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini
  • 2 garlic cloves
  • ½ teaspoon salt
  • Few tablespoons water- cold

For Assembly

  • 2 cups baby spinach
  • ½ red onion- sliced
  • 2 mini cucumbers- sliced
  • 2 tomatoes- cut into bite size chunks or cherry tomatoes
  • 1 cup cooked chickpeas
  • ½ cup olives- pitted
  • Extra virgin olive oil for serving
  • 1 cup Romain lettuce- chopped

For Quinoa

  • 1 cup uncooked quinoa- rinsed under cold water
  • 1 1/2 cups water
  • pinch of salt

Instructions

Cook the Quinoa:

  1. Add washed and drained quinoa, salt, and cold water to a saucepan.
  2. 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.
  3. Fluff the quinoa with a fork. Allow it to cool while you make the hummus and prep the veggies.

Make your Hummus:

    Add the chickpeas, lemon juice, garlic, a bit of water and tahini paste to a blender and blend until creamy.

    Prep your Veggies:

    I usually prep the veggies, while the quinoa is cooking. Shop the lettuce, tomatoes and cucumbers into bite size pieces.

Assemble the Bowls:

This recipe will make 4 bowls. Divide the ingredients among 4 bowls, start by adding quinoa, cucumbers, tomatoes, spinach, lettuce, a dollop of hummus (and spread the hummus with the back of a spoon to create swirls) and top with onions, olives and a drizzle of olive oil over the hummus.

Serve. Enjoy right away while it’s nice and fresh!

    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 495Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 717mgCarbohydrates: 72gFiber: 16gSugar: 9gProtein: 20g

    Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram


    Rose

    Hello! Welcome! I’m Rose, a thirty something wife, busy mom, and self-taught cook, baker, recipe developer, editor, and photographer behind this little web space. Cooking and baking are a huge passion of mine! I could live in my kitchen. I also like to make food look pretty, because when it looks good, doesn’t it just taste better? Here you’ll find quick and easy family friendly recipes. Happy Cooking!

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