Mediterranean Bowl with Quinoa, Hummus, and Harissa
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
6
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Calories
3257 kcal
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Course
Main Course, Lunch
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Cuisine
American-Mediterranean Fusion
Mediterranean Bowl with Quinoa, Hummus, and Harissa
Description
This recipe centers on a base of fluffy, tri-color quinoa cooked in salted water until tender, which provides a mild nutty foundation. The hummus adds a rich, creamy element placed centrally as a dip or flavor enhancer. Fresh Mediterranean salad vegetables such as cucumber and tomato add crispness and brightness alongside salty, briny elements from kalamata and Castelvetrano olives. Crumbled feta cheese offers a tangy, creamy contrast. Marinated artichoke hearts introduce a subtle acidic and savory note.
Assembling the bowl involves arranging these elements side by side in shallow bowls, allowing for varied textures, colors, and flavor contrasts that can be mixed as desired. A drizzle of extra virgin olive oil and a sprinkle of Aleppo pepper or sumac bring a layer of fruity, slightly smoky seasoning. For those who enjoy heat, a spoonful of harissa can be added to introduce a spicy dimension.
This dish works well as a nutritious and colorful lunch or light dinner. The salad components are best kept separate and seasoned just before eating if prepped ahead. The recipe also offers many substitutions, including different grains like farro or lentils, alternative dips such as baba ganoush, and varied pickled or marinated vegetables, allowing customization based on preference or ingredient availability.
Meal prepping each component and assembling bowls fresh ensures the textures remain optimal, especially keeping salad crisp and hummus creamy without watering down. This flexibility makes it suitable for making multiple servings ahead of time for easy weekday meals.
Ingredients
- 1 cup quinoa rinsed, tri-color
- kosher salt
- 1 1/2 cups hummus
- cucumber Mediterranean salad preparation
- tomato Mediterranean salad preparation
- 4 to 6 ounces feta cheese broken into large pieces
- 1/2 cup kalamata olives pitted
- 1/2 cup green olives Castelvetrano variety, pitted
- harissa (optional)
- 1 cup artichoke hearts quartered, marinated
- extra virgin olive oil
- Aleppo pepper and/or sumac (optional)
Instructions
- Cook the quinoa. In a large saucepan, combine the quinoa with 1 3/4 cups of water and a pinch of salt. Bring to a boil, then lower the heat. Cover and let simmer for about 15 minutes, or until the quinoa has doubled in size and absorbed the water. Turn the heat off and let the quinoa sit, covered, for another 10 minutes while you work on other things. Fluff with a fork before using.
- Assemble the Mediterranean bowls. Using 6 shallow dinner bowls, begin dividing the hummus in the middle (about 2 large spoonfuls per bowl). Divide the quinoa and the salad on either side of the hummus. Fill the gaps with the feta cheese, olives, a spoonful of harissa (if using), and marinated artichoke hearts.
- Finish and serve. Drizzle a little olive oil over the hummus and wherever else you like. And if you like, sprinkle on Aleppo pepper and/or sumac to season. Enjoy immediately.
Notes
- The bowl components, including quinoa, hummus, and vegetables, can be prepared ahead and assembled when ready to eat, keeping salad unseasoned until serving for freshness.
- You can substitute quinoa with other whole grains like farro, lentils, barley, or freekeh depending on preference or availability.
- Try swapping hummus for other Mediterranean dips such as baba ganoush or muhammara, or use flavored varieties like beet or roasted red pepper hummus to vary taste.
- Feta cheese can be replaced with marinated feta, goat cheese, haloumi (fried for crispness), or cotija for different textures and flavors.
- Kalamata and green olives can be interchanged with other briny ingredients like capers, pickled onions, pepperoncini, or giardiniera to adjust saltiness and tang.
- Marinated artichoke hearts can be substituted with other antipasto like roasted peppers or marinated mushrooms for added variety.
- Season with Aleppo pepper, sumac, or substitute these spices with lemon or lime zest or other ground chili flakes such as crushed red pepper or Urfa biber.
- To add heat, harissa can be mixed in or swapped with other hot sauces or herbaceous pastes like chermoula.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 3257 kcal
% Daily Value*
| Calories | 325.7kcal | 16% |
| Carbohydrates | 30.2g | 10% |
| Protein | 12.1g | 24% |
| Fat | 18.1g | 28% |
| Saturated Fat | 4.4g | 22% |
| Polyunsaturated Fat | 3.6g | 21% |
| Monounsaturated Fat | 6.4g | 32% |
| Cholesterol | 16.8mg | 6% |
| Sodium | 927.6mg | 39% |
| Potassium | 320.9mg | 7% |
| Fiber | 7.1g | 28% |
| Sugar | 0.5g | 1% |
| Vitamin A | 523.9IU | 10% |
| Vitamin C | 7mg | 8% |
| Calcium | 148.2mg | 15% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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