Quinoa Bowl with Roasted Red Pepper and Hummus Cover Photo

Quinoa Bowl with Roasted Red Pepper and Hummus

This vibrant Mediterranean-inspired salad is a perfect balance of flavor, texture, and nutrition. Quinoa provides a complete plant protein, pumpkin seeds add crunch and magnesium, while feta and hummus bring creamy flavor along with calcium.

Prep ~ 5m
Cook ~ 15m
Total ~ 20m
Vegetarian Healthy Meal Prep Gluten-Free Mediterranean Salads Quick & Easy

Ingredients

  • 80g quinoa (dry)
  • 2 roasted red peppers
  • 1/2 small red onion
  • Handful of Kalamata olives
  • 50g feta cheese
  • 2 teaspoons pumpkin seeds
  • 4 tablespoons homemade hummus
  • Salt to taste
  • 2 tablespoons olive oil

Instructions

  1. Prepare the quinoa in advance, so it cools down before assembling the salad. Add the 80g of dry quinoa to a pot and cover with enough water to achieve the ratio of 1:3 (quinoa : water). Turn up the heat to high until it starts boiling, then bring it down to medium and cook for about 10 minutes until all of the water is absorbed while stirring frequently. Leave the quinoa to rest with the lid on for a couple of minutes, then fluff it.

  2. Cut the roasted red peppers and the red onion, then assemble the salad and add salt to taste.

This recipe makes 2 servings, you can double the amount of quinoa and cook it in advance to save time for a weekly meal prep.

More Deliciousness!

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