Mediterranean Lunch Bowls

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Mediterranean Lunch Bowls

Mediterranean lunch bowls that are ready in 20 minutes!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes



  • 1 cup quinoa
  • 1-2 cups chicken or vegetable broth varies based on cooking method
  • 1 15.5 ounce cans Great Northern beans (or other white beans), drained and rinsed (2 cups)
  • 12 ea kalamata olives
  • 8 ounces hummus store bought or homemade
  • 4 ounces arugula
  • 1 pint cherry tomotoes
  • 1 medium cucumber partially peeled and diced
  • ½ medium to large red onion diced
  • 1 lemon quartered
  • 4 teaspoons extra-virgin olive oil divided
  • Freshly cracked black pepper to taste


  • Prepare quinoa per package instructions with chicken or vegetable broth. Let quinoa cool 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.
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