I’ve always loved stopping at Panera during road trips. After hours on the road, there’s nothing better than a fresh bowl of greens, grains, and hummus that doesn’t feel heavy but still keeps you full. I was hooked the first time I tried their Mediterranean Grain Bowl – the mix of quinoa, creamy hummus, briny olives, and crunchy veggies was just perfect. So when they quietly removed it from the menu, I knew I had to recreate it at home.
This version has all the flavor and balance of the original, with a few personal touches I’ve learned from making it for my own lunches and quick weeknight dinners. Once you try it, you’ll see why it’s on repeat in my kitchen.
Why This Bowl Hits the Spot
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Panera at home, anytime – You don’t have to miss the discontinued menu item. Making it at home means you can enjoy it whenever the craving hits.
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Balanced and filling – Between the quinoa, fresh vegetables, creamy hummus, and yogurt, you’ve got protein, fiber, and healthy fats all working together. It keeps you full without making you sluggish.
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Fast assembly – Cook your quinoa once, chop some veggies, and the rest is just layering. On busy weekdays, I often prep the quinoa and dressing on Sunday, then lunch is ready in five minutes.
Ingredients You’ll Need
I’ll walk you through how I like to use each ingredient, and a few easy swaps:
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Quinoa – I usually stick to white quinoa because it cooks up light and fluffy, but if you want more bite, try red quinoa or a tri-color mix. Pro tip: rinse it really well before cooking, or it can taste bitter.
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Mixed Greens – I like spring mix for its lightness, but romaine and spinach work if you prefer crunchier greens. Sometimes I toss in arugula for a peppery kick.
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Veggies – Cherry tomatoes, cucumber, and red onion keep it fresh. If you’ve got roasted zucchini or bell peppers in the fridge, toss them in too.
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Kalamata Olives – These bring the salty, briny punch that makes the bowl pop. I always buy pitted olives to save time.
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Feta Cheese – I usually go with vegan feta, but traditional works too. It adds a tangy contrast to the creamy hummus.
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Hummus – Store-bought is fine, but homemade always takes it up a notch. I sometimes swirl in extra olive oil and paprika before serving.
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Plain Yogurt – I use cashew-based yogurt, but Greek yogurt is wonderful if you’re not plant-based.
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Tahini Dressing – A quick mix of tahini, lemon juice, maple syrup, garlic, salt, and pepper. This is the glue that ties everything together. I always double the batch because I find myself drizzling it on everything from roasted veggies to pita sandwiches.
Step-by-Step: Putting It All Together
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Cook the quinoa – Rinse thoroughly, then simmer until fluffy. I like to add a pinch of salt or even a splash of veggie broth to the cooking water for extra flavor.
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Prep the vegetables – Slice cucumbers, halve cherry tomatoes, thinly slice red onion. Don’t cut these too far ahead or they lose their crispness.
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Build your bowl – Start with greens, then quinoa, followed by veggies, olives, and feta.
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Add the creamy bits – A scoop of hummus, a spoon of yogurt, and don’t be shy with that tahini dressing.
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Finish and enjoy – I like to sprinkle a little smoked paprika or chili flakes on top when I’m in the mood for extra warmth.
Tips From My Kitchen
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Meal prep smartly – Cook a big pot of quinoa on Sunday and keep it in the fridge. It lasts about 3–4 days and saves so much time.
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Make the dressing ahead – It actually tastes better after sitting overnight because the garlic mellows and the flavors meld.
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Keep veggies crisp – Slice them right before assembling so they stay crunchy and fresh.
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Add avocado – If I have a ripe one, I’ll add slices for extra creaminess.
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Protein boost – Some days I throw in crispy chickpeas or leftover falafel to make it extra hearty.
Questions You Might Have
How many calories does this bowl have?
It depends on how much dressing and extras you add, but usually around 500–600 calories per serving – filling but balanced.
How can I add more protein?
Chickpeas, falafel, grilled tofu, or even a hard-boiled egg work beautifully. If you eat meat, grilled chicken is an easy swap.
How I Like to Serve It
This bowl is pretty complete on its own, but presentation makes a difference. Use wide, shallow bowls so every ingredient has room to shine and you can scoop a bit of everything in one bite. If I’m serving guests, I set up a “bowl bar” where everyone builds their own – it’s always a hit.
For variety, you can swap the quinoa with brown rice, bulgur, or farro. Just note that bulgur isn’t gluten-free if that’s a concern.
Copycat Panera Mediterranean Bowl
Fresh greens, fluffy quinoa, creamy hummus, and briny Kalamata olives come together in this bright, Mediterranean-inspired bowl. It’s a colorful, wholesome meal that you can toss together in minutes—perfect for lunch or a light dinner.
Ingredients
Bowl:
- 4 cups mixed salad greens
- 1 cucumber, sliced
- ½ cup grape tomatoes, halved
- ¼ red onion, thinly sliced
- ½ cup Kalamata olives, pitted
- ¼ cup vegan feta, cubed (or regular feta if preferred)
- 1 cup hummus
- ½ cup plain vegan cashew yogurt or Greek yogurt
- 1 cup quinoa, rinsed
- 2 cups water
Tahini Lemon Dressing:
- ¼ cup tahini
- ⅓ cup water
- 2 Tbsp fresh lemon juice
- 2 Tbsp maple syrup
- ½ tsp garlic powder
- Salt & pepper, to taste
Instructions
- Cook the quinoa – Rinse quinoa under cool water until it runs clear. Combine with 2 cups water in a saucepan, bring to a boil, then cover and simmer on low until tender and fluffy (about 15–20 minutes).
- Prep the veggies – While quinoa cooks, wash greens, slice cucumber, halve tomatoes, and thinly slice the red onion.
- Make the dressing – In a small bowl, whisk together tahini, water, lemon juice, maple syrup, garlic powder, salt, and pepper until smooth.
- Assemble the bowls – Divide greens among four bowls. Top each with a scoop of quinoa, cucumber, tomatoes, onion, olives, and feta. Add a generous spoonful of hummus and a dollop of yogurt.
- Finish & serve – Drizzle with the tahini lemon dressing and enjoy immediately.
Notes
- Make the quinoa and dressing ahead of time to speed up assembly.
- Swap in your favorite greens—spinach, arugula, or romaine all work beautifully.
- Add diced avocado for extra creaminess.
- Keep components separate in airtight containers for up to 5 days; assemble just before serving to keep greens crisp.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 504Total Fat 29gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 22gCholesterol 13mgSodium 677mgCarbohydrates 45gFiber 8gSugar 14gProtein 21g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storing Leftovers
The trick is to store everything separately. Keep quinoa in one container, veggies in another, and hummus/yogurt in their own. That way nothing gets soggy. They’ll all keep well in the fridge for about three days.
When I’m ready to eat again, I just reheat the quinoa for 30 seconds, pile everything in a bowl, and drizzle on fresh dressing. It tastes just as good as day one.
Try other Quinoa recipes:
