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Grilled Veggie Bowl with Quinoa

Grilled Veggie Bowl with Quinoa

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Experience a burst of flavor and nutrition with this Grilled Veggie Bowl with Quinoa. This vibrant dish features a medley of colorful grilled vegetables, paired with fluffy quinoa, making it perfect for a quick weeknight dinner or an impressive family gathering. The smoky essence from the grilled veggies harmonizes beautifully with the nutty quinoa, resulting in a deliciously satisfying meal that’s both wholesome and versatile.

Ingredients

Scale
  • 1 cup uncooked 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 or honey
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced

Instructions

  1. Rinse quinoa under cold water; combine with vegetable broth and salt in a saucepan. Bring to boil, then simmer covered for about 15 minutes until liquid is absorbed. Fluff with a fork.
  2. In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, sea salt, and black pepper. Add sliced vegetables and let marinate while you preheat the grill.
  3. Preheat grill to medium-high heat; grill marinated vegetables for about 5-7 minutes on each side until tender and charred.
  4. For the dressing: Combine olive oil, lemon juice, maple syrup (or honey), Dijon mustard, minced garlic in a bowl; mix well.
  5. To assemble: Layer cooked quinoa in bowls topped with grilled veggies and drizzle with dressing.

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