Print

Grilled Veggie Bowl with Quinoa

Grilled Veggie Bowl with Quinoa
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience the vibrant flavors of summer with this Grilled Veggie Bowl with Quinoa, a colorful and nutritious dish that’s perfect for any occasion. Bursting with seasonal vegetables and topped with a zesty dressing, this bowl is not only visually appealing but also packed with protein and fiber to support a balanced diet. Whether you’re hosting a barbecue, enjoying a picnic, or looking for a simple weeknight dinner, this recipe is easy to prepare and can be customized based on your favorite ingredients. Savor the smoky goodness of grilled veggies combined with the hearty texture of quinoa, making each bite a delightful experience.

Ingredients

Scale
  • 1 cup uncooked tri-color or white quinoa
  • 2 cups vegetable broth or water
  • 1/2 teaspoon sea salt
  • 1 large red bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 medium zucchini, cut lengthwise into planks
  • 1 medium yellow squash, cut into planks
  • 1 large red onion, cut into rings
  • 8 ounces baby bella mushrooms
  • 1 bunch of asparagus
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1/3 cup extra virgin olive oil (for dressing)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, minced (for dressing)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse quinoa under cold water until clear. Combine quinoa, vegetable broth, and sea salt in a saucepan; bring to boil. Reduce heat and simmer covered for about 15 minutes until liquid is absorbed. Let sit covered for another five minutes.
  2. While quinoa cooks, slice vegetables into appropriate sizes. In a mixing bowl, toss them with olive oil, balsamic vinegar, minced garlic, herbs, salt, and pepper.
  3. Preheat grill over medium-high heat; grill marinated vegetables for about 5–7 minutes per side until tender and charred.
  4. In another bowl whisk together remaining olive oil, fresh lemon juice, maple syrup or honey, minced garlic, salt, and pepper to make the dressing.
  5. Assemble bowls by placing cooked quinoa at the base and topping generously with grilled vegetables. Drizzle with dressing and garnish with parsley.

Nutrition

Find it online: https://familyrecipezone.com/grilled-veggie-bowl-with-quinoa/