Cook the quinoa according to package directions and as desired: see here how to cook quinoa
Split the ingredients in half and add to each quinoa bowl as desired. Spoon hummus on top and mix all the ingredients together if desired. Drizzle olive oil, and grind salt and black pepper over each quinoa bowl. Serve with a lime wedge to squeeze over olives, cheese, tomatoes and red onions.
This recipe is naturally gluten free.
SUBSTITUTE: If you don’t have vegan feta cheese/don’t want to make it, you can omit it and add more olives for brine.
HOW TO STORE QUINOA BOWL
If you want to prepare this bowl ahead of time, I recommend preparing all the ingredients ahead of time for prep in separate tupperware containers, so that you can just reheat them put the entire bowl together. You can make the bowl a day in advance then eat it, but I wouldn’t recommend keeping it together for longer than that.
If you’re making this for lunch, just assemble it all together the morning of, or in a mason jar.