Step 1: Rinse 1 cup of quinoa thoroughly under cold water using a fine-mesh sieve to remove any bitterness.
Step 2: Combine the rinsed quinoa with 2 cups of water or vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Let it sit covered for 5 minutes off the heat before fluffing with a fork.
Step 3: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 clove minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined. Set aside.
Step 4: While the quinoa cooks, prepare your vegetables. Dice 1 cucumber, halve 1 cup of cherry tomatoes, thinly slice 1/2 red onion, and chop 1/2 cup of Kalamata olives. Crumble 1/2 cup of feta cheese.
Step 5: To assemble each bowl, start with a base of fluffed quinoa. Arrange a generous portion of mixed greens alongside the quinoa.
Step 6: Artfully arrange the diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta over the greens and quinoa. Add a dollop of creamy hummus to each bowl.
Step 7: Drizzle a tablespoon or two of the lemon-herb dressing over each Mediterranean bowl. Serve immediately and enjoy the fresh, vibrant flavors!