Step 1: Cook the Quinoa. Combine rinsed quinoa with water or vegetable broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Let it sit covered for 5 minutes, then fluff with a fork.
Step 2: Prepare the Lemon-Herb Vinaigrette. In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
Step 3: Chop the Vegetables. Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and halve the Kalamata olives.
Step 4: Assemble the Bowls. Divide the cooked quinoa evenly among four large bowls, forming the base.
Step 5: Add the Toppings. Artfully arrange the chopped cucumbers, tomatoes, red onion, and Kalamata olives over the quinoa in each bowl. Add a generous dollop of hummus (about 2 tablespoons per bowl) and sprinkle with crumbled feta cheese.
Step 6: Garnish and Dress. Garnish each Mediterranean bowl with fresh chopped parsley. Drizzle 1-2 tablespoons of the prepared lemon-herb vinaigrette over each bowl.
Step 7: Serve. Serve immediately and toss gently before eating to ensure all ingredients are coated with the delicious dressing.