Mediterranean Bowl With Quinoa, Hummus, And Harissa Recipe : This Mediterranean bowl is a culinary powerhouse, bursting with brilliant flavor and texture! It also packs down nicely and can be put together quickly because all the parts may be prepared in advance. Quinoa dish that is gluten-free, vegetarian, and incredibly simple to prepare that will be a weekly favorite!
Mediterranean Bowl With Quinoa, Hummus, And Harissa Recipe
This Mediterranean bowl serves as both a counterbalance to temptation and a simple, quick, and healthful lunch or dinner option. Every bite of the fresh cucumber tomato salad, sour and crunchy marinated artichoke hearts, briny olives, creamy hummus, and tangy feta cheese is a taste explosion.
Ingredients
- 1 cup tri-color quinoa, rinsed
- Kosher salt
- 1 ½ cups hummus
- Mediterranean Cucumber Tomato Salad
- 4 to 6 ounces feta cheese, broken into large pieces
- ½ cup pitted Kalamata olives
- ½ cup pitted Castelvetrano olives
- Harissa (optional)
- 1 cup quartered marinated artichoke hearts
- Extra virgin olive oil
- Aleppo pepper and/or sumac (optional)
Instructions
Prepare the quinoa. Add the quinoa, ¾ cup water, and a small teaspoon of salt to a large pot. After bringing to a boil, reduce the heat. After the quinoa has doubled in size and absorbed the water, cover and simmer for around fifteen minutes. After you’ve finished working on other tasks, turn off the heat and leave the quinoa covered for an additional ten minutes. Use a fork to fluff before using.
Put the Mediterranean bowls together. Start dividing the hummus in half between 6 shallow dinner bowls (approximately 2 large spoonfuls per bowl). On either side of the hummus, distribute the salad and the quinoa. Spoon the marinated artichokes, feta cheese, olives, and a teaspoon of harissa (if using) into the spaces left by the gaps.
Complete and present. Olive oil can be drizzled wherever you desire and over the hummus. Add some sumac or Aleppo pepper for seasoning, if desired. Savor right now.
ALSO SEE
Notes
Preparing ahead: The components of the bowl can be prepared in advance and easily put together in glass containers for meal prep. The salad is best kept unseasoned in a different container and added right before eating.
These are my go-to substitutes and swaps (please share your favorite substitutions in the comments section!).
Other whole grains such as farro, lentils, barley, or freekeh can be used in place of quinoa.
Swap out the hummus for any flavorful Mediterranean dip, such as muhammara or baba ganoush. Alternatively, try hummus with flavors like roasted red pepper or beet.
Feta: For extra richness, try marinated feta, goat cheese, haloumi (you can even fry it for a great savory crisp), or cotija in place of the feta.
Olives: You can also include other bright and briney pickles for balance, such as capers, pepperoncini peppers, cornichons, pickled onions, turnips, cucumber, giardiniera, or other favorite pickles.
Replace marinated artichokes with another marinated antipasto, such as marinated mushrooms or roasted peppers.
Aleppo pepper: Use any red chili flakes you have on hand, such as Urfa biber or crushed red pepper, in place of this.
Substitute lime or lemon zest for sumac.
Harissa: You can replace this with your preferred hot sauce or, for a more herbaceous taste, chermoula.
Nutrition
- Calories: 325.7kcal
- Carbohydrates: 30.2g
- Protein: 12.1g
- Fat: 18.1g
- Saturated Fat: 4.4g
- Polyunsaturated Fat: 3.6g
- Monounsaturated Fat: 6.4g
- Cholesterol: 16.8mg
- Sodium: 927.6mg
- Potassium: 320.9mg
- Fiber: 7.1g
- Sugar: 0.5g
- Vitamin A: 523.9IU
- Vitamin C: 7mg
- Calcium: 148.2mg
- Iron: 3.3mg
