Grilled Veggie Bowl with Quinoa

The Grilled Veggie Bowl with Quinoa is a vibrant and nourishing dish that showcases the beauty of seasonal vegetables paired with the wholesome goodness of quinoa. Perfect for meal prep or as a colorful addition to any gathering, this bowl is versatile enough for a quick lunch or a festive dinner. With its smoky grilled flavors and refreshing dressing, it’s bound to become a favorite in your home.

Why You’ll Love This Recipe

• Healthy and Nutritious: Packed with protein from quinoa and vitamins from assorted veggies, this bowl is a power-packed meal.
• Flavorful Experience: The combination of grilled vegetables and a zesty dressing creates a delightful taste sensation.
• Easy to Prepare: This recipe requires minimal cooking skills, making it accessible for everyone.
• Versatile Ingredients: You can customize the veggies based on what you have on hand or what’s in season.
• Meal Prep Friendly: Perfect for making ahead of time, this bowl keeps well in the fridge for easy meals throughout the week.

Tools and Preparation

To make your cooking experience seamless, gather these essential tools. Each tool plays an important role in creating your Grilled Veggie Bowl with Quinoa.

Essential Tools and Equipment

• Grill or grill pan
• Medium saucepan
• Mixing bowls
• Cutting board
• Chef’s knife

Importance of Each Tool

• Grill or grill pan: Provides the necessary heat to give vegetables that perfect char and flavor.
• Medium saucepan: Ideal for cooking quinoa evenly without burning.
• Mixing bowls: Essential for marinating vegetables and mixing dressings effectively.

Ingredients

For the Quinoa

• 1 cup uncooked tri-color or white quinoa: Quinoa is a complete protein, providing a hearty and nutritious foundation for our bowl.
• 2 cups vegetable broth or water: Using vegetable broth instead of water infuses the quinoa with a subtle, savory depth from the very start.
• 1/2 teaspoon sea salt: Essential for bringing out the natural, nutty flavor of the quinoa.

For the Grilled Vegetables

• 1 large red bell pepper: Sliced into thick, 1-inch strips, it becomes wonderfully sweet and tender on the grill.
• 1 large yellow bell pepper: Also sliced into 1-inch strips, it adds another layer of sweetness and a beautiful pop of color.
• 1 medium zucchini: Cut lengthwise into 1/4-inch thick planks for perfect, even grilling.
• 1 medium yellow squash: Also cut into 1/4-inch planks, it offers a delicate, buttery flavor that complements the zucchini.
• 1 large red onion: Cut into 1/2-inch thick rings, which caramelize beautifully on the grill, losing their sharp bite and becoming sweet.
• 8 ounces baby bella mushrooms: Left whole or halved, these add a wonderfully meaty texture and earthy flavor.
• 1 bunch of asparagus: Tough ends snapped off; these slender spears cook quickly and get a delicious char.

For the Marinade

• 1/4 cup extra virgin olive oil: The base of our marinade; it helps prevent sticking and allows the vegetables to caramelize.
• 2 tablespoons balsamic vinegar: Adds a touch of tangy sweetness that enhances the natural sugars in the vegetables.
• 2 cloves garlic, minced: Provides a pungent, aromatic foundation for the marinade.
• 1 teaspoon dried oregano: Lends a classic, earthy Mediterranean flavor.
• 1/2 teaspoon dried basil: Adds a hint of sweet, peppery flavor.
• 1/2 teaspoon sea salt: To season the vegetables.
• 1/4 teaspoon black pepper: For a little bit of spice.

For the Dressing

• 1/3 cup extra virgin olive oil: A high-quality oil forms the rich base of our dressing.
• 3 tablespoons fresh lemon juice: Provides a bright, acidic kick that cuts through richness and brightens all flavors.
• 1 tablespoon maple syrup or honey: A touch of sweetness to balance acidity; use maple syrup for vegan option.
• 1 tablespoon chopped fresh parsley: Adds clean, grassy freshness.
• 1 teaspoon Dijon mustard: Acts as an emulsifier, helping oil and lemon juice blend into creamy dressing.
• 1 clove garlic, minced: For an extra layer of zesty flavor.
• Salt and freshly ground black pepper to taste: To season dressing to perfection.

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Grilled Veggie Bowl with Quinoa

Step 1: Cook Quinoa

Start by rinsing your quinoa under cold water. In a medium saucepan, combine quinoa with vegetable broth or water along with sea salt. Bring it to boil over medium-high heat. Once boiling, reduce heat to low. Cover and simmer for about 15 minutes until liquid is absorbed. Remove from heat and let sit covered for an additional 5 minutes.

Step 2: Prepare Marinade

In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, sea salt, and black pepper. This will create your flavorful marinade.

Step 3: Marinate Vegetables

Slice all your veggies as described above. Place them in another mixing bowl. Pour half of your marinade over them and toss gently until they’re well coated. Let them sit while you prepare your grill.

Step 4: Grill Vegetables

Preheat your grill or grill pan over medium heat. Once hot, place marinated vegetables on hot grill grates. Grill each side for about 4–6 minutes until they are tender and have nice grill marks. Remove from heat when done.

Step 5: Assemble Bowl

In serving bowls or plates, place cooked quinoa as your base. Top with grilled veggies evenly distributed across each bowl. Drizzle remaining marinade over everything.

Step 6: Add Dressing & Serve

In another mixing bowl, whisk together olive oil (for dressing), lemon juice, maple syrup or honey (for sweetness), chopped parsley (for freshness), Dijon mustard (for creaminess), minced garlic (for zest), salt & pepper (to taste). Drizzle this dressing over each bowl just before serving.

Enjoy your delicious Grilled Veggie Bowl with Quinoa!

How to Serve Grilled Veggie Bowl with Quinoa

Serving a Grilled Veggie Bowl with Quinoa is all about enhancing the vibrant flavors and textures of your ingredients. Here are some creative serving suggestions to elevate your dish.

Add a Protein Boost

• Grilled Chicken: Sliced grilled chicken breast adds a lean protein option that complements the veggies beautifully.
• Tofu: Marinated and grilled tofu provides a great plant-based protein source, perfect for vegans.
• Chickpeas: Roasted chickpeas sprinkled on top add crunch and additional protein.

Top with Fresh Ingredients

• Avocado Slices: Creamy avocado slices bring richness and healthy fats to your bowl.
• Feta Cheese: Crumbled feta adds a salty, tangy flavor that enhances the overall taste.
• Fresh Herbs: Chopped basil or cilantro can add a burst of freshness and color.

Drizzle with Dressings

• Creamy Tahini Sauce: This nutty sauce adds an extra layer of flavor and creaminess.
• Spicy Sriracha: A drizzle of sriracha will give your bowl a kick if you love heat.

How to Perfect Grilled Veggie Bowl with Quinoa

To achieve the best results with your Grilled Veggie Bowl with Quinoa, consider these helpful tips.

• Bold Marinate Your Vegetables: Allowing the vegetables to marinate for at least 30 minutes enhances their flavor before grilling.
• Bold Use High Heat: Grilling at high temperatures ensures your veggies get a nice char while remaining tender inside.
• Bold Cook Quinoa Properly: Rinse quinoa before cooking to remove its natural coating, which can make it taste bitter.
• Bold Mix Up Your Vegetables: Feel free to experiment with seasonal vegetables for variety in flavor and texture.
• Bold Don’t Overcrowd the Grill: Give each vegetable space on the grill so they cook evenly and develop that desired char.
• Bold Taste as You Go: Adjust seasoning throughout the cooking process to ensure balanced flavors in your bowl.

Best Side Dishes for Grilled Veggie Bowl with Quinoa

Pairing side dishes with your Grilled Veggie Bowl with Quinoa can enhance your meal experience. Here are some delicious options to consider.

1. Garlic Bread: A crusty garlic bread provides a wonderful contrast in texture and flavor alongside your bowl.
2. Mixed Green Salad: A light salad dressed with lemon vinaigrette brightens up the meal without overshadowing it.
3. Roasted Potatoes: Crispy roasted potatoes seasoned with herbs complement the grilled veggies nicely.
4. Hummus and Pita Chips: This classic snack offers creamy richness that works well as a side.
5. Stuffed Grape Leaves: These flavorful bites provide an interesting Mediterranean twist to your meal.
6. Cucumber Salad: Refreshing cucumber salad balances out the hearty components of the veggie bowl.

Common Mistakes to Avoid

When preparing your Grilled Veggie Bowl with Quinoa, avoiding common mistakes can make a big difference in the outcome.

• Skipping the soak: Not soaking quinoa before cooking it can lead to a bitter taste. Always rinse and soak quinoa to remove saponins that can affect flavor.
• Under-seasoning vegetables: Neglecting to season your veggies before grilling can result in bland flavors. Use salt, pepper, and your favorite herbs to enhance their natural sweetness.
• Overcrowding the grill: Placing too many vegetables on the grill at once can steam them instead of giving them that desired char. Grill in batches for even cooking and better texture.
• Ignoring cooking times: Different veggies have varying cooking times. Keep an eye on them and remove each type as it reaches perfect tenderness to prevent overcooking.
• Forgetting about the dressing: Skipping or skimping on the dressing can leave your bowl feeling flat. Make sure to dress your Grilled Veggie Bowl well for added flavor.

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 3-4 days.
• Allow the bowl to cool completely before sealing.

Freezing Grilled Veggie Bowl with Quinoa

• Portion into freezer-safe containers or bags.
• Can be frozen for up to 2-3 months for best quality.
• Label containers with dates for easy tracking.

Reheating Grilled Veggie Bowl with Quinoa

• Oven: Preheat to 350°F (175°C) and bake for about 15-20 minutes until heated through.
• Microwave: Place in a microwave-safe dish, cover, and heat in 1-minute intervals until warm.
• Stovetop: Heat in a skillet over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

What is a Grilled Veggie Bowl with Quinoa?

A Grilled Veggie Bowl with Quinoa is a nutritious meal featuring grilled vegetables served over quinoa. It’s rich in protein and packed with flavor.

How do I customize my Grilled Veggie Bowl with Quinoa?

You can customize your bowl by adding different vegetables like carrots or eggplant. You might also use various proteins like chickpeas or tofu for added nutrition.

Can I prepare the Grilled Veggie Bowl ahead of time?

Yes! You can grill the veggies and cook the quinoa ahead of time. Store them separately in the fridge and combine just before serving.

What are some good toppings for my Grilled Veggie Bowl with Quinoa?

Consider adding avocado slices, crumbled feta, fresh herbs, or nuts for added texture and flavor.

Is this recipe vegan-friendly?

Absolutely! By using maple syrup instead of honey, this recipe is completely vegan.

Final Thoughts

The Grilled Veggie Bowl with Quinoa is not only delicious but also incredibly versatile. With its vibrant colors and hearty ingredients, it serves as a satisfying meal any day of the week. Feel free to experiment with different vegetables or dressings to make it uniquely yours!

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Grilled Veggie Bowl with Quinoa

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• Author: Vanessa
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Grilled Veggie Bowl with Quinoa is a colorful and nutritious dish that beautifully combines the smoky flavors of grilled vegetables with the wholesome goodness of quinoa. This vibrant meal is perfect for any occasion, whether you’re prepping for a busy week or hosting a delightful gathering. With its easy preparation and customizable ingredients, this bowl offers a delicious way to enjoy seasonal produce while packing in essential nutrients. Drizzled with a zesty dressing, this dish is sure to become a new favorite at your table.

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Ingredients

Scale 1x2x3x

• 1 cup uncooked tri-color or white quinoa
• 2 cups vegetable broth
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium zucchini
• 1 medium yellow squash
• 1 large red onion
• 8 ounces baby bella mushrooms
• 1 bunch asparagus
• Marinade: olive oil, balsamic vinegar, garlic, oregano, basil, salt, and pepper
• Dressing: olive oil, lemon juice, maple syrup or honey, fresh parsley, Dijon mustard

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Instructions

1. Rinse quinoa under cold water. In a saucepan, combine quinoa with vegetable broth and sea salt. Bring to boil over medium-high heat, then reduce heat to low and simmer for 15 minutes. Let sit covered for 5 minutes.
2. Whisk together marinade ingredients in a bowl.
3. Slice vegetables and toss with half the marinade in another bowl; let marinate.
4. Preheat grill to medium heat and grill vegetables for about 4–6 minutes per side until tender.
5. Assemble bowls by placing quinoa as the base, topping with grilled veggies and drizzling remaining marinade over.
6. Mix dressing ingredients in a separate bowl and drizzle over before serving.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 bowl (350g)
• Calories: 450
• Sugar: 6g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 58g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg