Ingredients
Units
Scale
For the Bowls (Serves 4):
- 1 cup uncooked quinoa (or ~3 cups cooked)
- 1 cup chopped cucumber
- 1 cup halved grape or cherry tomatoes
- 1/3 cup sliced Kalamata olives
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/2 cup vegan feta, crumbled
- 1/4 cup thinly sliced red onion (optional)
- 1/2 cup hummus (2 tbsp per bowl)
- 2 tbsp chopped fresh parsley or mint (for garnish)
For the Lemon-Herb Dressing
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1 tsp Dijon mustard
- 1 tsp dried oregano (or 1/2 tsp za’atar)
- Salt & pepper, to taste
Instructions
- Cook the Quinoa
Rinse 1 cup quinoa under cold water. Add to a saucepan with 2 cups water. Bring to a boil, then cover and simmer for 15 minutes. Fluff with a fork and let cool. -
Prep the Veggies
While quinoa cools, chop the cucumber, tomatoes, olives, and artichoke hearts. Slice the red onion (if using) and crumble the vegan feta. -
Make the Dressing
In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon mustard, oregano or za’atar, and salt and pepper. -
Assemble the Bowls
Divide the quinoa between 4 bowls. Top each with cucumber, tomatoes, olives, artichokes, vegan feta, and red onion. -
Add Hummus
Spoon about 2 tablespoons of hummus into each bowl—either on top or swirled onto the side. -
Dress and Garnish
Drizzle with dressing, then sprinkle with chopped parsley or mint just before serving.
Equipment
Buy Now → - Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: bowls, main dishes
- Method: no cook
- Cuisine: mediterranean
- Diet: Vegan
