Easy Mediterranean Lunch Bowls

Easy Mediterranean Lunch Bowls
Prep time
Total time
Serves: 4
  • 1 cup dry quinoa
  • 1-2 cups vegetable broth or water (the amount needed depends on your cooking method)
  • 8 oz hummus (homemade classic hummus recipe)
  • 1⅓ cans white beans, drained and rinsed (1/2 cup per bowl)
  • 1 pint cherry tomatoes
  • 4 oz arugula
  • 12 Kalamata olives
  • ½ of a medium to large red onion, diced or approximately ½ cup
  • 1 medium cucumber, peeled and diced
  • 1 lemon, cut in quarters
  • 4 tsp extra virgin olive oil
  • freshly ground black pepper
  1. Prepare quinoa per package instructions with the vegetable broth or water. For stovetop and Instant Pot directions, see below. Let the quinoa cool some before adding it to the bowls.
  2. Dice your red onion and cucumber.
  3. Assemble your ingredients evenly into four 4 cup containers. Per bowl add: ½ cup cooked quinoa, ½ cup beans, ⅓ cup cherry tomatoes, handful of arugula, 2 T red onion, ½ cup diced cucumber, ¼ cup hummus, one slice of lemon, drizzle 1 tsp olive oil on top, and add freshly ground pepper.
  4. Cover and store in fridge for up to 5 days.