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

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
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

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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