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Grilled Veggie Bowl with Quinoa

Grilled Veggie Bowl with Quinoa
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Grilled Veggie Bowl with Quinoa is a delightful and colorful dish that brings together an array of fresh, grilled vegetables and protein-packed quinoa. Perfect for any meal occasion, this bowl offers a balance of flavors and textures, making it not only visually appealing but also incredibly satisfying. The vibrant mix of bell peppers, zucchini, mushrooms, and asparagus is marinated to enhance their natural sweetness and grilled to perfection. Served over a fluffy bed of quinoa cooked in savory vegetable broth and drizzled with a zesty dressing, this wholesome meal is ideal for family dinners or meal prep for the week ahead. Explore endless variations by customizing the vegetables based on your preferences or seasonal availability.

Ingredients

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  • 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
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced

Instructions

  1. Rinse quinoa under cold water. In a medium saucepan, combine quinoa with vegetable broth and sea salt. Bring to a boil, then reduce heat to low and cover. Simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
  2. In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, sea salt, and black pepper.
  3. Add all sliced vegetables to the marinade; toss to coat well. Let them sit for at least 15 minutes.
  4. Preheat grill or grill pan over medium-high heat. Grill marinated vegetables in batches for about 5–7 minutes per side until tender and slightly charred.
  5. Assemble bowls by placing cooked quinoa as the base and topping with grilled vegetables. Drizzle with dressing before serving.

Nutrition

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