Mediterranean Quinoa Salad Bowl

Makes 2 Servings



1 cup cooked quinoa

1/4 cup chopped cucumbers

1/4 cup chopped olives

1/4 cup crumbled feta cheese

1/4 cup tomatoes, diced

2 tbsp. red onion

2 tsp. chopped parsley

2 tbsp. hummus

1/2 tablespoon olive oil + salt + black pepper

Lime wedges to serve


Cook the quinoa according to package directions and as desired.

Split the ingredients in half and add to each quinoa bowl as desired. Spoon hummus on top and mix all the ingredients together if desired. Drizzle with olive oil, season with sea salt and black pepper. Serve with a lime wedge to squeeze over olives, cheese, tomatoes and red onions.



If you want to prepare this bowl ahead of time, I recommend preparing all the ingredients ahead of time for prep in separate containers, so that you can just reheat them and put the entire bowl together. You can make the bowl a day in advance then eat it, but I wouldn’t recommend keeping it together for longer than that. If you’re making this for lunch, just assemble it all together the morning of, or in a mason jar.