Easy Mediterranean Lunch Bowls

Lunch bowls that are prepared shortly! This is in a real sense the simplest lunch I have ever constructed for myself! You should simply cook the quinoa. You can set it up whenever and have it prepared to add when you amass your dishes. The lone two things you need to cut up are the red onion and the cucumber. Numerous things are staples you may as of now have close by. This lunch prep creates four dishes yet you can without much of a stretch make an extra bowl to have five for every day of the week. I can get somewhat exhausted with having a similar lunch, so I however four was a decent number. You can serve this with some avocado, a bit of dried up sourdough, or simply appreciate with no guarantees.

This is an excessively new, light lunch. The formula makes bowls that are around 540 calories each. This is a gauge that can differ depending on the sort of hummus you purchase or whether you are utilizing the specific amounts. If you require less or more calories, change the fixings varying. I ordinarily require somewhat more than that, so I add some avocado or have a sweet treat thereafter. If you think that its accommodating to follow calories, consider utilizing www.cronometer.com. They have an incredible apparatus to follow calories and action. You can even change it as indicated by your weight reduction or weight acquisition objectives and it will reveal to you the number of calories to burn-through. I sincerely think it is a ton of work to follow calories. I additionally don’t prefer to be very exacting about calories, particularly when I realize I am devouring supplement thick, solid nourishments. Be that as it may, it very well may be useful to perceive the number of calories is in nourishments for mindfulness and to assist with your objectives.

The nature of your product is everything with regards to a produce stuffed lunch this way. Pick the best cherry tomatoes, new arugula, extremely fresh cucumber and so on It has a major effect and simply adds to the profundity of flavor in these lunch bowls.

This formula is adaptable. You can supplant the beans with any favored protein, add a custom made or locally acquired Greek-style dressing, or add some other veggies you like. You will require four 4 cup holders to make your dishes. The compartments I use are square and are quite old. I additionally have cycle 4 cup Pyrex compartments that I like too. You can get them at many retail locations. I will connect to the holders on Amazon here.

You may realize that beans contain protein, fiber, and different nutrients and minerals. “Beans are stuffed with fiber, folate, and phytates, which may help diminish the danger of stroke, sorrow, and colon disease.” (Dr. Michael Greger, How Not to Die). Likewise significant in Dr. Greger’s article on www.nutritonfacts.org named Eat Beans to Live Longer, he expressed that there is “an 8% decrease in danger of death for each 20-gram increment in everyday vegetable admission. That is only two tablespoons’ worth!”

Easy Mediterranean Lunch Bowls

Recipe by Cecily CarolineCuisine: American


Total time




  • freshly ground black pepper

  • 1 pint cherry tomatoes

  • 1 cup dry quinoa

  • 8 oz hummus (homemade or store bought) homemade classic hummus recipe

  • 1 1/3 cans white beans, drained and rinsed (1/2 cup per bowl. I used Great Northern beans. Other options include cannelloni, black eyed peas, and chickpeas. You can only use one can of beans and put less in per bowl. I have been saving the extra beans and I add to other dishes or salads.)

  • 4 teaspoons extra-virgin olive oil

  • 1-2 cups vegetable broth or water (the amount needed depends on your cooking method)

  • 1 medium cucumber, peeled and diced

  • 1/2 of a medium to large red onion, diced or approximately 1/2 cup

  • 1 lemon, cut in quarters

  • 12 Kalamata olives

  • 4 oz arugula


  • 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.
  • Dice your red onion and cucumber.
  • Assemble your 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 T 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.


  • Quinoa cooking directions:
  • If your quinoa is not pre-rinsed, rinse it by putting it in a fine mesh strainer and rinsing it in the sink under running water. The package should say if it is pre-rinsed. The kind I purchase from Costco is pre-rinsed.
  • Instant Pot: To the Instant Pot, add one cup quinoa, one cup vegetable broth or water, and stir. Secure lid and turn the valve to sealing. Set for one minute high pressure and let it release for 10 minutes. If the red indicator has not dropped, carefully move the valve to release. Wait for the indicator to drop and remove the lid. Fluff it with a fork and let it cool.
  • Stovetop: In a pot combine 1 cup quinoa and 2 cups vegetable broth or water. Bring to a boil. Reduce heat, cover and simmer until liquid has evaporated (approximately 15 minutes). Remove from heat and let stand for 5 minutes. Fluff with a fork and let it cool.
  • If you are trying to reduce sodium, consider cooking your quinoa with low sodium broth or with water. Another idea is to look at the sodium content of the olives you buy and consider omitting them. They are considerably high in sodium. In addition, consider making your own hummus and reduce the quantity of salt you add.