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Mediterranean Quinoa Bowls

Mediterranean Quinoa Bowls with Hemp Heart Hummus

These Mediterranean Quinoa Bowls are chock-full of vegetables and accompanied by a fantastic hummus made with heart-healthy hemp hearts!

Course Main Course
Cuisine Mediterranean
Keyword bowl with quinoa, hummus bowl, quinoa bowl recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 2
Calories 780 kcal
Author Denisse

Ingredients

For the hemp heart hummus:

  • 1 1/2 cups canned chickpeas drained
  • 4 tablespoons hemp hearts
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1/3 cup lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon salt

For the quinoa bowls:

  • 1 1/2 cups cooked quinoa tossed with a bit of olive oil and lemon juice and seasoned with salt and pepper
  • 2 tablespoons flat leaf parsley chopped
  • 1/4 cup pitted kalamata olives
  • 1/4 cup diced tomato
  • 1/4 cup cucumber thinly sliced
  • 1/4 cup roasted pepper thinly sliced
  • 2 tablespoons preserved lemon thinly sliced
  • 2 tablespoons hemp heart hummus

Instructions

  1. Add chickpeas, hemp hearts, olive oil, garlic, lemon juice, tahini and salt to a food processor and begin to process; add a bit of water if necessary to achieve a smooth puree. Taste and adjust the seasoning if necessary. Serve drizzled with additional olive oil and sprinkled with hemp seeds, or use as an accompaniment to the Mediterranean Quinoa Bowls.

  2. Toss quinoa with chopped parsley and divide evenly amongst two bowls. Arrange each bowl with half of the olives, tomato, cucumber, pepper and preserved lemon. Top each bowl with a scoop of the hemp heart hummus.

Recipe Notes

The hummus can be made in advance and stored in the fridge for a week