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Mediterranean Quinoa Salad, Buddha Bowl, or Hummus Quinoa Bowl

Mediterranean Quinoa Bowl

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This Mediterranean Quinoa Bowl is a celebration of fresh, bold flavors packed into one wholesome meal. Fluffy, protein-rich quinoa serves as the base, topped with crisp cucumber, juicy cherry tomatoes, briny kalamata olives, creamy crumbled feta, and red onion, all finished with a bright, herby lemon-olive oil dressing. It’s naturally gluten-free, meal-prep friendly, and incredibly satisfying. Whether you serve it warm or cold, this bowl comes together in under 30 minutes and is proof that healthy eating doesn’t have to be boring.

  • Total Time: 25 minutes
  • Yield: 4 bowls (serves 4)

Ingredients

For the Quinoa:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth (or water)
  • 1/2 teaspoon salt

For the Bowl:

  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/2 cup kalamata olives, pitted and halved
  • 3/4 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped (optional)
  • 1/2 cup canned chickpeas, drained and rinsed

For the Lemon-Herb Dressing:

 

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 garlic clove, minced
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste

Instructions

  • Rinse the quinoa under cold water. Add to a saucepan with vegetable broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool slightly.
  • While the quinoa cooks, prepare all the vegetables: halve the cherry tomatoes, dice the cucumber, finely chop the red onion, and halve the olives.
  • In a small bowl, whisk together all the dressing ingredients: olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
  • Divide the cooked quinoa into four bowls.
  • Top each bowl with cherry tomatoes, cucumber, red onion, olives, chickpeas, feta, and fresh herbs.
  • Drizzle generously with the lemon-herb dressing.

 

  • Serve warm or at room temperature. Toss before eating if preferred.

Notes

  • This bowl stores beautifully in the fridge for up to 4 days — make it ahead for weekday meal prep. Store the dressing separately and drizzle just before eating.
  • Add grilled chicken, shrimp, or falafel to make it a heartier meal.
  • Substitute couscous or bulgur wheat for the quinoa if preferred.

 

  • Swap feta for vegan cheese to make it fully vegan and dairy-free.
  • Author: Recipes At Door
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Healthy, Lunch, Salad
  • Method: No-Cook Assembly, Stovetop
  • Cuisine: Mediterranean
  • Diet: Gluten-Free, Vegetarian