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.
Ingredients
Scale
- 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
Instructions
- 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.
- Whisk together marinade ingredients in a bowl.
- Slice vegetables and toss with half the marinade in another bowl; let marinate.
- Preheat grill to medium heat and grill vegetables for about 4–6 minutes per side until tender.
- Assemble bowls by placing quinoa as the base, topping with grilled veggies and drizzling remaining marinade over.
- 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