Mediterranean Bowl with Quinoa, Hummus, and Harissa
By Suzy Karadsheh
Category
Entree
Cuisine
American/Mediterranean
Servings
6
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 Minutes
Ingredients
- 1 cup tri-color quinoa, rinsed
- Kosher salt
- 1 1/2 cups hummus
- Mediterranean Cucumber Tomato Salad
- 4 to 6 ounces feta cheese, broken into large pieces
-
1/2 cup pitted Kalamata olives
- 1/2 cup pitted Castelvetrano olives
-
Harissa (optional)
- 1 cup quartered marinated artichoke hearts
-
Extra virgin olive oil
-
Aleppo pepper and/or sumac (optional)
Directions
Cook the quinoa. In a large saucepan, combine the quinoa with 1 3/4 cups of water and a pinch of salt. Bring to a boil, then lower the heat. Cover and let simmer for about 15 minutes, or until the quinoa has doubled in size and absorbed the water. Turn the heat off and let the quinoa sit, covered, for another 10 minutes while you work on other things. Fluff with a fork before using.
Assemble the Mediterranean bowls. Using 6 shallow dinner bowls, begin dividing the hummus in the middle (about 2 large spoonfuls per bowl). Divide the quinoa and the salad on either side of the hummus. Fill the gaps with the feta cheese, olives, a spoonful of harissa (if using), and marinated artichoke hearts.
Finish and serve. Drizzle a little olive oil over the hummus and wherever else you like. And if you like, sprinkle on Aleppo pepper and/or sumac to season. Enjoy immediately.
Recipe Note
Getting ahead: For meal prep, the elements of the bowl can be made ahead and simply assembled in glass containers. It’s best to keep the salad in a separate container unseasoned, then toss it in just before you eat.
Here are my go-to swaps and substitutions:
- Quinoa: Substitute with other whole grains, like farro, lentils, barley, or freekeh.
- Hummus: Substitute with another rich Mediterranean dip like baba ganoush or muhammara. Or try a flavored hummus like beet or roasted red pepper.
- Feta: Substitute with marinated feta for added richness, goat cheese, haloumi (you can even fry it for a nice savory crunch), or cotija.
- Olives: Or substitute with capers, pepperoncini peppers, cornichons, pickled onions, turnips, cucumber, giardiniera, or other pickles you like–anything bright and briney for balance.
- Marinated artichokes: Substitute with other marinated antipasto, like roasted peppers or marinated mushrooms.
- Aleppo pepper: Substitute with any red chili flakes you have, like crushed red pepper or Urfa biber.
- Sumac: Swap with lemon or lime zest.
- Harissa: Substitute with your favorite hot sauce or swap with chermoula for a more herbaceous take.
Nutrition
Calories 326, Fat 18.1 grams, Monounsaturated Fat 6400 milligrams, Potassium 320.9 milligrams, Vitamin A 13.1 milligrams, Iron 3.3 milligrams, Carbs 30.2 grams, Saturated Fat 4.4 grams, Cholesterol 16.8 milligrams, Fiber 7.1 grams, Vitamin C 7 milligrams, Protein 12.1 grams, Polyunsaturated Fat 3600 milligrams, Sodium 927.6 milligrams, Sugar 0.5 grams, Calcium 148.2 milligrams