Rainbow Hummus Bowls with Quinoa and Pickled Red Onions
A colourful bowl of fluffy quinoa, crunchy raw vegetables and a big scoop of hummus, brightened with quick pink pickled onions.
Made with Pickled red onions (cebollas encurtidas) and Classic hummus. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £1.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the quinoa under cold water. Simmer in 400 ml of water with a pinch of salt for 12 to 15 minutes until the grains are tender and have unfurled. Cover and rest for 5 minutes, then fluff with a fork.
15 min - 2
Cook the edamame in boiling water for 3 minutes, drain and cool under cold water.
3 min - 3
Whisk the lemon juice with the olive oil and a pinch of salt. Toss with the cabbage, carrot, cucumber and tomatoes.
- 4
Toast the pumpkin seeds in a dry pan for 2 minutes until they pop.
2 min - 5
Divide the quinoa between four bowls and arrange the vegetables and edamame in sections on top.
- 6
Add a big scoop of your ready made hummus (see the base recipe) and a pile of pickled red onions (see the base recipe) to each bowl and scatter with the seeds.
Tips
- Rinse the quinoa well to wash off its bitter coating, called saponin.
- Salt the cabbage with the lemon dressing and leave for 10 minutes to soften it.
- Add a handful of leftover roast vegetables, or flaked cooked salmon, to make it more substantial.
Storing and freezing
Keep the components in separate containers in the fridge for up to 3 days. Cool cooked quinoa within 1 hour of cooking. Assemble just before eating.
Questions
Can I make these bowls ahead for lunch?
Yes. Pack the quinoa and vegetables in a box, with hummus and pickled onions in a small pot on top. They keep well for 3 days in the fridge.
Can I use rice instead of quinoa?
Yes. Brown rice or bulgur are good, though bulgur contains gluten. Cool cooked rice quickly and eat within 1 day.
More made with pickled red onions (cebollas encurtidas)
Enchiladas Verdes de Res (Green Beef Enchiladas)
EFNFSticky Tofu Rice Bowls with Pickled Red Onions
GFDFEFTacos de Pollo con Mole y Cebolla Encurtida (Shredded Chicken Mole Tacos)
GFDFEFArroz con Camarones al Guajillo (Guajillo Prawn Rice)
DFEFNFSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.