Mediterranean Power Bowl with Quinoa & Hummus

Looking for a healthy Mediterranean bowl recipe that’s satisfying, nutritious, and easy to prepare? This Mediterranean power bowl with quinoa, hummus, and smoked salmon is packed with fresh vegetables, whole grains, and lean protein—making it the perfect high-protein lunch or dinner for anyone following a clean eating or Mediterranean diet lifestyle.

Why You’ll Love This Mediterranean Power Bowl Recipe

This bowl combines quinoa, hummus, and smoked salmon with a vibrant mix of cherry tomatoes, kalamata olives, sautéed mushrooms, hard-boiled eggs, and blue cheese, all served over fresh greens. Every bite is full of flavor, texture, and balanced nutrition.

What makes this recipe even better? It’s:

• Naturally gluten-free
• Loaded with protein and fiber
• Perfect for meal prep or clean eating
• Quick to assemble and endlessly customizable

Whether you’re trying to eat healthier or just want a colorful, wholesome dish that tastes amazing, this bowl delivers.

Print Recipe

Healthy

Mediterranean Power Bowl with Quinoa & Hummus

Author: simplydelicious Cooking Method: Boiling, Stir Frying Cuisine: Greek Courses: Lunch Recipe Keys: Corn Free Low Carb Diet Soy Free

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 2 Estimated Cost: $ 3.75 Calories: 380

Best Season: Suitable throughout the year

Dietary:

Mediterranean Diet

Description

This vibrant Mediterranean Power Bowl is a fresh, nourishing mix of quinoa, hummus, smoked salmon, hard-boiled eggs, and crisp veggies. Packed with protein, fiber, and healthy fats, it’s the perfect high-protein lunch or clean eating dinner you can prep in under 30 minutes!

Ingredients

Cook Mode Cooking Mode Disabled

Servings

• ¹⁄₂ cup dry quinoa (yields ~1 1/2 cups cooked)
• 4 cups mixed greens (arugula, spinach, or spring mix)
• ¹⁄₂ cup hummus (1/4 cup per bowl)
• 2 oz smoked salmon (1 oz per bowl)
• 2 large eggs, hard-boiled and halved
• ¹⁄₂ cup cherry tomatoes, halved
• ¹⁄₂ cup sautéed mushrooms (about 1 cup raw, sliced)
• ¹⁄₄ cup kalamata olives, pitted and halved
• ¹⁄₄ cup crumbled blue cheese (or feta)
• 1 tsp olive oil (for sautéing mushrooms)
• 1 tbsp pine nuts (for topping hummus)
• 1 tsp 1–2 olive oil or balsamic glaze for drizzling
• Lemon wedges or fresh herbs for garnish

Instructions

1. Cook the quinoa:

   Rinse 1/2 cup dry quinoa under cold water, then cook according to package instructions (typically 1 cup water to 1/2 cup quinoa). Once fluffy and cooked, let it cool slightly.

   Mark as complete

1. Boil the eggs:

   Boil for 10–12 minutes. Cool, peel, and slice in half.

   Mark as complete

1. Sauté the mushrooms:

   Heat a small pan over medium heat with 1 tsp olive oil. Add sliced mushrooms and a pinch of salt. Sauté for 4–5 minutes until tender and golden. Set aside.

   Mark as complete

1. Prepare your toppings:

   • Halve cherry tomatoes

   • Portion out kalamata olives

   • Crumble the blue cheese (or feta)

   • Rinse and dry your mixed greens

   Mark as complete

1. Assemble the bowl:

   • 1/2 cup cooked quinoa

   • 1/4 cup hummus (add pine nuts and a drizzle of olive oil if desired)

   • 1 hard-boiled egg (sliced)

   • 1 oz smoked salmon

   • Sautéed mushrooms

   • Cherry tomatoes

   • Kalamata olives

   • Crumbled blue cheese

   Mark as complete

1. Finish and serve:

   1. Add a drizzle of olive oil, a squeeze of lemon juice, or a spoonful of balsamic glaze if desired. Sprinkle with sesame seeds, herbs, or crushed pepper for extra flavor.

   Mark as complete

Nutrition Facts

Servings 2

Serving Size 1

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 28g44%

Saturated Fat 7g35%

Cholesterol 220mg74%

Sodium 550mg23%

Potassium 650mg19%

Total Carbohydrate 30g10%

Dietary Fiber 7g29%

Sugars 5g

Protein 28g57%

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* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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