Mediterranean Quinoa Bowl

I make this Mediterranean Quinoa Bowl when I want something fresh, nourishing, and full of vibrant flavors. Fluffy quinoa is layered with crisp vegetables, creamy elements, and a bright dressing for a wholesome and satisfying meal.

Why You’ll Love This Recipe

I love how balanced and colorful this bowl is. The quinoa provides a hearty base, while the fresh vegetables add crunch and brightness. I also enjoy how customizable it is, since I can switch up the toppings depending on what I have on hand. It works perfectly for meal prep, quick lunches, or light dinners that still feel filling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the bowl:

• 1 cup quinoa, rinsed

• 2 cups water or vegetable broth

• 1 cup cherry tomatoes, halved

• 1 cucumber, diced

• 1/4 cup red onion, finely chopped

• 1/2 cup kalamata olives, sliced

• 1/2 cup crumbled feta cheese

• 1/4 cup hummus

• 2 tablespoons chopped fresh parsley

For the dressing:

• 3 tablespoons olive oil

• 1 tablespoon lemon juice

• 1 clove garlic, minced

• 1/2 teaspoon dried oregano

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

Directions

1. I combine the rinsed quinoa and water or broth in a saucepan and bring it to a boil.

2. I reduce the heat to low, cover, and simmer for about 15 minutes until the quinoa is tender and the liquid is absorbed.

3. I remove it from the heat and let it sit covered for 5 minutes, then fluff it with a fork.

4. In a small bowl, I whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to make the dressing.

5. I assemble the bowls by dividing the quinoa among serving bowls.

6. I top with cherry tomatoes, cucumber, red onion, olives, feta, and a spoonful of hummus.

7. I drizzle the dressing over everything and sprinkle with fresh parsley before serving.

Servings and timing

This recipe serves about 4 people.

I usually spend around 10 minutes preparing the vegetables and 20 minutes cooking the quinoa. In total, I have everything ready in about 30 minutes.

Variations

I sometimes add grilled chicken, shrimp, or chickpeas for extra protein. If I want more greens, I mix in baby spinach or arugula. I also enjoy adding roasted red peppers or a drizzle of tzatziki for even more Mediterranean flavor.

storage/reheating

I store the components separately in airtight containers in the refrigerator for up to 4 days.

When ready to eat, I assemble the bowl and drizzle with dressing. I can enjoy it cold or let the quinoa come to room temperature before serving.

FAQs

Can I make this ahead of time?

Yes, I often prepare the quinoa and chop the vegetables in advance for easy assembly.

Is this recipe vegetarian?

Yes, it’s vegetarian as written. I can make it vegan by omitting the feta cheese.

Can I use a different grain?

Yes, I substitute farro, couscous, or brown rice if I prefer.

How do I keep the quinoa fluffy?

I rinse it well before cooking and let it rest covered after simmering before fluffing with a fork.

What protein pairs well with this bowl?

I enjoy adding grilled chicken, salmon, or chickpeas for a more filling meal.

Conclusion

I love how this Mediterranean Quinoa Bowl combines fresh vegetables, hearty grains, and bold flavors into one nourishing dish. It’s colorful, customizable, and perfect for whenever I want a wholesome meal that feels both light and satisfying.