Hummus Quinoa Veggie Bowl
User Reviews
5
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Prep Time
20 mins
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Total Time
20 mins
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Servings
4 bowls
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Calories
487 kcal
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Course
Main Course, Salad
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Cuisine
American
Hummus Quinoa Veggie Bowl
Description
This dish features cooked quinoa as the base, offering a nutty and slightly chewy texture. Fresh vegetables like diced cucumber, halved cherry tomatoes, thinly sliced spring onions, and red onion provide crispness and sharpness. The homemade hummus is made by blending chickpeas with garlic, olive oil, lemon juice, cumin, and smoked paprika, creating a creamy and flavorful spread that complements the fresh veggies.
The bowl is completed with a spoonful of Greek yogurt for creaminess and a dressing of olive oil and red wine vinegar for brightness. Parsley adds herbal notes and freshness. The light layering of spices and acid balances the flavors while preserving the natural taste of each ingredient.
Additional ingredients or substitutions can be made according to preference, such as swapping quinoa for couscous or adding grilled chicken for protein. The combination works well as a wholesome lunch or dinner.
Ingredients
- 1 cucumber diced
- 2 Cups cherry tomato halved
- parsley chopped, small bunch
- 4 spring onions thinly sliced
- 1 small red onion sliced
- 4 tablespoons Greek yogurt
- 2 Cups quinoa cooked
- 2 tablespoons olive oil
- 3 tablespoons red wine vinegar
- sea salt to taste
- black pepper to taste
For the Homemade Hummus:
- 15 ounces chickpeas can, rinsed and drained
- 1 garlic cloves
- 2 tablespoons olive oil
- 2-3 tablespoons water
- 2 tablespoons lemon juice fresh
- 1 tablespoon tahini optional
- ½ teaspoon cumin ground
- ½ teaspoon smoked paprika plus more to sprinkle
- sea salt to taste
- black pepper to taste
Instructions
- Place all hummus ingredients (15 ounces Chickpeas, 1 Garlic Cloves, 2 tablespoons Olive Oil, 2-3 tablespoons Water, 2 tablespoons Fresh Lemon Juice , 1 tablespoon Tahini , ½ teaspoon Ground Cumin, ½ teaspoon Smoked Paprika, Sea salt and freshly ground black pepper, to taste into a food processor and pulse until smooth.
- To assemble the bowls divide the cooked 2 Cups Cooked Quinoa among 4 bowls, then add 1 Cucumber (chopped), 2 Cups Cherry Tomatoes (chopped), 4 Spring Onions (diced), A small bunch of parsley (chopped), 1 Small Red Onion (diced) a spoonful of yogurt (from the 4 tablespoons Greek Yogurt) and a dollop of hummus.
- Sprinkle with smoked paprika, Sea salt and freshly ground black pepper, to taste, and add a drizzle of 2 tablespoons Olive Oil and 3 tablespoons Red Wine Vinegar (equally among the bowls). Enjoy!
Notes
- Feel free to add any additional vegetables of your choice to vary the bowl.
- Quinoa can be replaced with couscous or your preferred grain for a different texture.
- Consider topping the bowl with grilled chicken for added protein if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 487 kcal
% Daily Value*
| Calories | 487kcal | 24% |
| Carbohydrates | 59g | 20% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 1mg | 0% |
| Sodium | 36mg | 2% |
| Potassium | 849mg | 18% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 28mg | 31% |
| Calcium | 130mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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