Grilled Veggie Bowl with Quinoa
If you’re looking for a meal that’s as colorful and vibrant as it is delicious, then the Grilled Veggie Bowl with Quinoa is just the thing! This recipe has a special place in my heart because it blends wholesome ingredients into a dish that feels like a celebration of flavors. Whether it’s a busy weeknight dinner or a family gathering, this bowl never fails to impress everyone at the table.
The best part? It’s incredibly easy to whip up! You can enjoy the smoky goodness of grilled veggies paired with nutritious quinoa, making it not only satisfying but also nourishing. So gather your ingredients and let’s dive into this delightful recipe that will brighten your day!
Why You’ll Love This Recipe
- Quick and Simple: This Grilled Veggie Bowl with Quinoa comes together in no time, making it perfect for those hectic evenings.
- Family-Friendly: Everyone loves a colorful bowl filled with grilled veggies and protein-packed quinoa, making it a hit with kids and adults alike.
- Make-Ahead Convenience: Prepare the components ahead of time, so you can easily assemble your bowl when you’re ready to eat.
- Versatile & Flexible: Customize the veggies to match what you have on hand or what’s in season!
- Packed with Flavor: The combination of grilled vegetables and flavorful dressing makes every bite deliciously satisfying.
Ingredients You’ll Need
For this recipe, you’ll love how simple and wholesome these ingredients are. They come together beautifully for a meal that’s as nutritious as it is tasty.
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.
- 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 helps prevent sticking and allows the vegetables to caramelize.
- 2 tablespoons balsamic vinegar: Adds tangy sweetness that enhances the natural sugars in the vegetables.
- 2 cloves garlic, minced: Provides an aromatic foundation for the marinade.
- 1 teaspoon dried oregano: Lends classic Mediterranean flavor.
- 1/2 teaspoon dried basil: Adds sweet, peppery notes to brighten things up.
- 1/2 teaspoon sea salt: To season those beautiful veggies perfectly!
- 1/4 teaspoon black pepper: For just a hint 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 brightness that lifts all flavors beautifully.
- 1 tablespoon maple syrup or honey: A touch of sweetness to balance out acidity; use maple syrup for vegan options!
- 1 tablespoon chopped fresh parsley: Adds freshness that ties everything together nicely.
- 1 teaspoon Dijon mustard: Acts as an emulsifier for a creamy dressing texture.
- 1 clove garlic, minced: For an extra layer of zesty flavor!
- Salt and freshly ground black pepper to taste: To season your dressing just right.
Variations
This Grilled Veggie Bowl with Quinoa is super flexible! Feel free to mix things up based on your preferences or what you have at home.
- Switch Up Your Veggies: Use whatever seasonal vegetables you have on hand—broccoli, eggplant, or even sweet potatoes work great!
- Add Some Protein: Toss in chickpeas or black beans for added protein if you want something heartier!
- Spice It Up: Add some red pepper flakes or your favorite hot sauce for an extra kick if you’re feeling adventurous!
- Change Your Grains: Swap out quinoa for brown rice or farro if you’re looking for something different.
How to Make Grilled Veggie Bowl with Quinoa
Step 1: Cook the Quinoa
Start by rinsing your quinoa under cold water. This removes any bitterness. Then combine it with vegetable broth (or water) and sea salt in a pot. Bring it to a boil before reducing heat to low. Cover and let it simmer until fluffy—about 15 minutes. Cooking it in broth really amps up its flavor!
Step 2: Prepare Your Marinade
While your quinoa cooks, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, sea salt, and black pepper in a bowl. This marinade will bring out all those lovely flavors in our veggies!
Step 3: Grill Your Vegetables
Preheat your grill (or grill pan) over medium-high heat. Toss all your sliced vegetables in that delicious marinade until well-coated. Grill them until they are tender and nicely charred—about 5-7 minutes per side works wonders! The grilling really enhances their natural sweetness.
Step 4: Make Your Dressing
In another bowl (or jar), combine olive oil, lemon juice, maple syrup (or honey), parsley, Dijon mustard, minced garlic along with salt and pepper. Whisk until everything is well blended. This dressing will elevate every bite!
Step 5: Assemble Your Bowls
Once everything is cooked to perfection—fluff up that quinoa! Divide it among bowls before topping with grilled veggies. Drizzle generously with your freshly made dressing. Enjoy every bite of this beautiful bowl that not only looks good but feels good too!
Pro Tips for Making Grilled Veggie Bowl with Quinoa
Creating a delicious Grilled Veggie Bowl with Quinoa is all about maximizing flavor and ensuring perfect texture, so here are some helpful tips to guide you along the way!
-
Prep your veggies ahead of time: Chopping vegetables in advance not only saves time but also allows the marinade to work its magic longer, enhancing their flavors.
-
Soak the quinoa: Rinsing and soaking quinoa before cooking helps remove its natural coating, called saponin, which can impart a bitter taste. This step ensures a nutty and pleasant flavor profile.
-
Use high-quality olive oil: Investing in good extra virgin olive oil elevates your dressing and enhances the overall taste of your dish. It’s worth it for that rich, fruity flavor!
-
Don’t overcrowd the grill: Give your vegetables space on the grill to ensure they cook evenly and get that beautiful char. Crowding can lead to steaming rather than grilling.
-
Experiment with veggies: Feel free to mix and match different seasonal vegetables! This recipe is versatile, so use whatever you have on hand or what’s fresh at your local market.
How to Serve Grilled Veggie Bowl with Quinoa
Presenting your Grilled Veggie Bowl with Quinoa beautifully can make all the difference when it comes to enjoying this nutritious meal. Here are some creative serving ideas!
Garnishes
- Fresh herbs: A sprinkle of chopped fresh cilantro or basil can add a burst of freshness that brightens up the entire bowl.
- Crumbled feta or vegan cheese: Adding a bit of crumbled cheese can introduce a creamy element that beautifully contrasts with the grilled veggies.
- Avocado slices or guacamole: Creamy avocado complements the dish wonderfully while adding healthy fats and making it even more satisfying.
Side Dishes
- Crispy Roasted Chickpeas: These crunchy bites provide an excellent source of protein and make for a delightful contrast in texture.
- Simple Green Salad: A refreshing salad made with mixed greens, cucumber, and a light vinaigrette pairs perfectly with the hearty veggie bowl.
- Lemon Herb Couscous: Fluffy couscous tossed with fresh herbs and lemon juice offers a light and zesty side that complements the flavors of your bowl.
- Grilled Corn on the Cob: Sweet corn grilled to perfection adds an extra layer of charred sweetness that balances beautifully with the savory elements of your dish.
Now you’re ready to enjoy your Grilled Veggie Bowl with Quinoa! Dive in and savor every colorful bite filled with nutrition and flavor. Happy cooking!
Make Ahead and Storage
This Grilled Veggie Bowl with Quinoa is perfect for meal prep, allowing you to enjoy nutritious meals throughout the week without the hassle. Preparing this dish in advance saves time and keeps your meals vibrant and delicious!
Storing Leftovers
- Let the grilled veggies cool completely before transferring them to an airtight container.
- Store in the refrigerator for up to 4 days.
- Keep quinoa separate if possible to maintain its texture.
Freezing
- For longer storage, freeze the quinoa and grilled veggies in separate freezer-safe containers.
- They can be stored for up to 3 months.
- Label containers with the date for easy reference.
Reheating
- Thaw frozen components overnight in the refrigerator.
- Reheat quinoa in a microwave or on the stovetop with a splash of water until warmed through.
- Grill or sauté veggies briefly on medium heat until heated but still crisp.
FAQs
If you’re curious about making this dish, here are some common questions answered!
Can I make this Grilled Veggie Bowl with Quinoa vegan?
Absolutely! This recipe is already vegan-friendly as it uses plant-based ingredients, including maple syrup instead of honey.
How long does the Grilled Veggie Bowl with Quinoa last in the fridge?
Properly stored, it can last up to 4 days in the refrigerator. Just be sure to keep all components in airtight containers.
Can I customize the vegetables in my Grilled Veggie Bowl with Quinoa?
Definitely! Feel free to swap out any vegetables based on your preference or seasonal availability. Just ensure they’re grill-friendly!
Final Thoughts
I hope you enjoy creating this vibrant Grilled Veggie Bowl with Quinoa as much as I do! It’s not just delicious but also a wonderful way to pack a variety of nutrients into one meal. Feel free to experiment with different veggies or dressings that suit your taste. Happy cooking, and enjoy every bite!
Grilled Veggie Bowl with Quinoa
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Grilling
- Cuisine: Mediterranean
Description
For a vibrant and nutritious meal, look no further than the Grilled Veggie Bowl with Quinoa. This delightful dish combines the smoky flavors of grilled vegetables with protein-packed quinoa, offering a satisfying and wholesome experience for any occasion. Perfect for busy weeknights or family gatherings, each colorful bowl is not only a feast for the eyes but also a celebration of fresh ingredients. With easy preparation and endless customization options, you can whip this up in no time.
Ingredients
- 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 or honey
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
- Rinse quinoa under cold water and combine with vegetable broth and salt in a pot. Bring to a boil, then reduce heat and simmer until fluffy (about 15 minutes).
- While cooking quinoa, whisk together marinade ingredients in a bowl.
- Preheat grill over medium-high heat. Toss sliced vegetables in marinade and grill until tender and charred (5-7 minutes per side).
- In another bowl, combine dressing ingredients and whisk until blended.
- Assemble bowls by fluffing quinoa and topping with grilled veggies. Drizzle with dressing before serving.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
