Easy Mediterranean Lunch Bowls
Easy Mediterranean Lunch bowls ready in just 20 minutes! Packed with veggies, so fresh and tasty, and easy to customize!
Ingredients
- 1 cup quinoa
- 1-2 cups vegetable broth or water (varies based on cooking method)
- 1 ⅓ (15.5 ounce) cans Great Northern beans (or other white beans), drained and rinsed (2 cups)
- 12 kalamata olives
- 8 ounces hummus, store bought or homemade
- 4 ounces arugula
- 1 pint cherry tomotoes
- 1 medium cucumber, partially peeled and diced (I leave some green)
- ½ medium to large red onion, diced (about ½ cup)
- 1 lemon, quartered
- 4 teaspoons extra-virgin olive oil, divided
- Freshly cracked black pepper to taste
Instructions
- Prepare quinoa per package instructions with vegetable broth or water. For stovetop and Instant Pot directions, see notes. Let quinoa cool some before adding it to bowls.
- Assemble ingredients evenly into four 4 cup containers. Per bowl add: 1/2 cup cooked quinoa, 1/2 cup beans, 1/3 cup cherry tomatoes, handful of arugula, 2 tablespoons red onion, 1/2 cup diced cucumber, 1/4 cup hummus, one slice of lemon, drizzle 1 tsp olive oil on top, and add freshly ground pepper.
- Cover and store in fridge for up to 5 days.
Video
Notes
Try my homemade classic hummus.
Quinoa cooking directions:
If your quinoa is not pre-rinsed, rinse it by putting it in a fine mesh strainer and rinsing it in the sink under running water. The package should say if it is pre-rinsed. The kind I purchase from Costco is pre-rinsed.
Instant Pot: To the Instant Pot, add one cup quinoa, one cup vegetable broth or water, and stir. Secure lid and turn the valve to sealing. Set for one minute high pressure and let it release for 10 minutes. If the red indicator has not dropped, carefully move the valve to release. Wait for the indicator to drop and remove the lid. Fluff it with a fork and let it cool.
Stovetop: In a pot combine 1 cup quinoa and 2 cups vegetable broth or water. Bring to a boil. Reduce heat, cover and simmer until liquid has evaporated (approximately 15 minutes). Remove from heat and let stand for 5 minutes. Fluff with a fork and let it cool.
If you are trying to reduce sodium, consider cooking your quinoa with low sodium broth or with water. Another idea is to look at the sodium content of the olives you buy and consider omitting them. They are considerably high in sodium. In addition, consider making your own hummus and reduce the quantity of salt you add. My classic hummus can be found here.
You will have leftover quinoa and beans. You can make extra bowls or save for an easy side dish.
Tried this recipe?Let us know how it was!