Description
A vibrant, nourishing bowl made with creamy homemade hummus, quinoa, fresh veggies, olives, and Greek dressing. Balanced, plant-based, and perfect for lunch or dinner any day of the week.
Ingredients
For the hummus:
- 1½ cups cooked chickpeas (15 oz can, drained, rinsed, skins removed)
- ¼ cup tahini
- 2 tablespoons olive oil
- 2 tablespoons ice-cold water
- 1 tablespoon lemon juice
- 1 clove garlic
- ½ teaspoon salt (adjust to taste)
- 2–3 ice cubes (for fluffier texture)
For the bowl:
- ⅔ cup homemade hummus
- 1 cup cooked quinoa
- ½ cup spinach
- ½ cup sliced English cucumber
- ½ cup cherry tomatoes, halved
- ¼ cup sliced green olives
- ¼ cup Greek dressing (homemade or store-bought)
- ¼ cup pickled red onions
- 2 tablespoons fresh dill (optional)
Instructions
- Make the hummus: Blend chickpeas, tahini, olive oil, lemon juice, garlic, and salt in a food processor. Add ice water and ice cubes, and blend until smooth and fluffy.
- Prep the ingredients: Cook quinoa and prepare vegetables and toppings.
- Assemble the bowl: In a large bowl, add quinoa and spinach as the base. Add hummus, cucumber, tomatoes, olives, pickled onions, and fresh dill. Drizzle with Greek dressing before serving.
Notes
- To get the creamiest hummus, remove chickpea skins before blending.
- Prepare each component ahead of time for easy grab-and-go meals.
- Swap quinoa for brown rice or farro for variety.
- Add grilled tofu or falafel for extra protein.
- Prep Time: 20 minutes
- Cook Time: 15 minutes