15-Minute Mediterranean Veggie & Hummus Bowls

1.Prepare the Quinoa: Combine the rinsed quinoa, vegetable broth (or water), and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

2.Prepare the Vegetables (Air Fryer Method - Recommended for Speed): While the quinoa cooks, toss the tomatoes, zucchini, red onion, and bell pepper with olive oil, oregano, and pepper in a bowl. Place vegetables in the air fryer basket in a single layer (work in batches if necessary). Air fry at 200°C (400°F) for 8-10 minutes, shaking halfway, until slightly tender and lightly charred.

3.Prepare the Vegetables (Stovetop Sauté Method): Heat olive oil in a large skillet over medium-high heat. Add the vegetables and seasonings. Sauté for 8-10 minutes, stirring occasionally, until tender-crisp.

4.Assemble the Bowls: Divide the cooked, fluffed quinoa evenly among four serving bowls.

5.Top each portion of quinoa generously with the warm vegetable medley.

6.Place a large dollop (about 1/4 cup) of hummus in the center or side of each bowl.

7.Garnish immediately with crumbled feta (if using) and freshly chopped parsley. Serve hot with a fresh lemon wedge for squeezing over the vegetables.