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+ servings
Hummus and quinoa veggie bowls

Hummus Quinoa Veggie Bowl

A fresh and nutritious veggie bowl loaded with veggies, hummus, quinoa, and Greek yogurt
Course Main Course, Salad
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
0 minutes
Total Time 20 minutes
Servings 4 bowls
Calories 308kcal
Author Rena


  • 1 Cucumber diced
  • 2 Cups Cherry Tomatoes halved
  • A small bunch of parsley chopped
  • 4 Spring Onions thinly sliced
  • 1 Small Red Onion sliced
  • 4 Tbsp Greek Yogurt
  • 2 Cups Cooked Quinoa
  • 2 Tbsp Olive Oil
  • 3 Tbsp Red Wine Vinegar
  • Sea salt and freshly ground black pepper, to taste

For the Homemade Hummus:

  • 1 15 oz Chickpeas can, rinsed and drained
  • 1 Garlic Cloves
  • 2 Tbsp Olive Oil
  • 2-3 Tbsp Water
  • 2 Tbsp Fresh Lemon Juice
  • 1 Tbsp Tahini optional
  • ½ Tsp Ground Cumin
  • ½ Tsp Smoked Paprika plus more to sprinkle
  • Sea salt and freshly ground black pepper, to taste


  • Place all hummus ingredients into a food processor and pulse until smooth.
  • To assemble the bowls divide the cooked quinoa among 4 bowls, then add cucumbers, tomatoes, onions, a spoonful of yogurt and a dollop of hummus.
  • Sprinkle with smoked paprika, sea salt freshly ground black pepper and add a drizzle of olive oil and vinegar. Enjoy!


Nutritional facts:
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.


Calories: 308kcal | Carbohydrates: 30g | Protein: 8g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 28mg | Potassium: 535mg | Fiber: 5g | Sugar: 6g | Vitamin A: 660IU | Vitamin C: 23.9mg | Calcium: 71mg | Iron: 2.7mg