Mediterranean Hummus Power Bowl
Whip up a Mediterranean Hummus Power Bowl in 30 minutes! It's got fluffy quinoa, creamy homemade hummus, and your favorite fresh veggies for a bright, satisfying meal.
Ingredients
- 1 cup quinoa
- 2 cups water
- 0.5 teaspoon salt
- 150 grams chickpeas, cooked
- 60 grams tahini
- 2 cloves garlic
- 60 ml lemon juice
- 2 tablespoons olive oil, plus more for drizzling
- 3 tablespoons water, for hummus
- 0.25 teaspoon cumin powder
- 0.25 teaspoon salt, for hummus
- 0.25 teaspoon black pepper, for hummus
- 1 large cucumber
- 2 medium tomatoes
- 0.5 red onion
- 0.5 cup pitted Kalamata olives
- 1.5 cups mixed greens
- 80 grams feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Rinse 1 cup quinoa thoroughly under cold water using a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa, 2 cups water, and 0.5 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
- While the quinoa cooks, prepare the hummus. In a food processor, combine 150 grams cooked chickpeas, 60 grams tahini, 2 cloves finely chopped garlic, 60 ml lemon juice, 2 tablespoons olive oil, 3 tablespoons water, 0.25 teaspoon cumin powder, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Process until smooth and creamy. If the hummus is too thick, add 1-2 more tablespoons of water until the desired consistency is reached.
- Prepare the fresh vegetables. Wash 1 large cucumber and chop it into bite-sized pieces. Wash 2 medium tomatoes and chop them into similar-sized pieces. Peel 0.5 red onion and thinly slice it. Halve 0.5 cup pitted Kalamata olives.
- To assemble the power bowls, divide 1.5 cups mixed greens evenly among 4 serving bowls. Next, add the cooked quinoa, distributing it evenly into each bowl.
- Spoon a generous amount of the prepared hummus into each bowl. Arrange the chopped cucumber, tomatoes, sliced red onion, and Kalamata olives around the quinoa and hummus.
- Crumble 80 grams feta cheese over the top of each bowl. Drizzle each bowl with a little extra olive oil and sprinkle with 2 tablespoons freshly chopped parsley before serving.