White bowl of quinoa salad with greens, onion, chickpeas, and lemon.

Quinoa Salad Bowl with Lemon-Hummus Dressing Recipe

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Rest Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


This Quinoa Salad Bowl makes for such a perfect lunch. Make my lemony hummus dressing for it, or use your favorite.


  • 1 cup quinoa, rinsed well
  • 2 tsp. garlic or onion powder
  • 1 + 1/8 tsp. salt, divided
  • 2 cups vegetable broth or water
  • 1/2 cup prepared hummus
  • 2 tsp. fresh lemon juice
  • 1 Tbsp. olive oil
  • 1/8 tsp. ground black pepper
  • 4 cups loosely packed arugula
  • 1/2 cucumber, sliced thin
  • 4 small tomatoes, cut into wedges
  • 1/2 small red onion, peeled, sliced thin
  • 1 (4 oz.) jar sliced pimento peppers, drained
  • 12 pitted kalamata olives, cut in half
  • 1 cup crumbled feta
  • 2 cups roasted chickpeas


  1. In a medium saucepan, add quinoa, garlic powder, 1 teaspoon of salt, and broth. Bring to boiling, reduce to a simmer. Cook, stirring occasionally, 15 minutes. Cover and set aside 10 minutes.
  2. Meanwhile, in a large bowl whisk together hummus, lemon juice, olive oil, ⅛ teaspoon of salt, and pepper. 
  3. To the hummus mixture add the arugula, cucumber, tomatoes, red onion, pimentos, and olives. Toss to coat well.
  4. Divide quinoa evenly between four bowls. Top each bowl with ¼ of the salad, ¼ of the feta, and ¼ of the roasted chickpeas.

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