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Fresh Mediterranean Quinoa Bowl Recipe with Easy Roasted Red Pepper Hummus

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A quick and easy Mediterranean-inspired quinoa bowl featuring nutty quinoa, fresh veggies, creamy feta, and smoky roasted red pepper hummus. Perfect for a healthy, flavorful lunch or light dinner.

Ingredients

Scale
  • 1 cup (185g) uncooked quinoa, rinsed thoroughly
  • 1 cup roasted red pepper hummus (homemade or store-bought)
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/3 cup Kalamata olives, pitted and sliced
  • 1/4 small red onion, thinly sliced (optional)
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced (for hummus)
  • 1/2 teaspoon ground cumin (for hummus)
  • Salt and pepper to taste

Instructions

  1. Rinse 1 cup quinoa under cold water to remove bitterness. Combine quinoa with 2 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and let cool slightly.
  2. Prepare roasted red pepper hummus (skip if using store-bought): In a food processor, combine 1 cup canned chickpeas (drained and rinsed), 1 large roasted red pepper, 1 clove garlic, 2 tablespoons tahini, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1/2 teaspoon ground cumin, and salt to taste. Blend until smooth and creamy, adding water 1 tablespoon at a time if too thick.
  3. Dice cucumber, halve cherry tomatoes, slice Kalamata olives, thinly slice red onion if using, and chop parsley.
  4. In a large mixing bowl, combine cooked quinoa, cucumber, tomatoes, olives, red onion, parsley, and crumbled feta cheese.
  5. Drizzle with lemon juice and olive oil. Gently toss until evenly mixed.
  6. Serve with a generous dollop of roasted red pepper hummus on top or on the side. Season with freshly ground black pepper and additional salt if needed.
  7. Optional: Garnish with extra parsley or a sprinkle of smoked paprika.

Notes

Rinsing quinoa removes bitterness and improves texture. Let quinoa rest after cooking for fluffiness. For ultra-smooth hummus, peel chickpeas before blending. Prepare quinoa ahead and refrigerate to save time. Store quinoa and veggies separately from hummus to avoid sogginess. Garnish with smoked paprika for extra smoky flavor.

Nutrition

Keywords: quinoa bowl, Mediterranean, roasted red pepper hummus, healthy lunch, easy recipe, gluten-free, vegetarian

Find it online: https://yumnode.com/fresh-mediterranean-quinoa-bowl-recipe-with-easy-roasted-red-pepper-hummus/