Grilled Veggie Bowl with Quinoa

If you’re looking for a dish that’s as vibrant as it is nutritious, you’ve come to the right place! My Grilled Veggie Bowl with Quinoa is a delightful combination of flavors and textures that makes it perfect for any occasion. Whether it’s a busy weeknight or a family gathering, this bowl is sure to impress. The best part? It’s not only packed with wholesome goodness, but it’s also super easy to prepare!

This recipe has become a favorite in my kitchen because it’s so versatile. You can customize it to your liking and use whatever fresh vegetables you have on hand. Plus, the quinoa adds a wonderful nutty flavor and serves as a complete protein, making this meal both satisfying and nourishing.

Why You’ll Love This Recipe

• Quick and Easy: This bowl comes together in no time, making it an ideal choice for those evenings when you want something delicious without spending hours in the kitchen.
• Packed with Nutrients: Loaded with colorful veggies and quinoa, this dish is full of vitamins, minerals, and plant-based protein to fuel your day.
• Family-Friendly: Even the pickiest eaters will enjoy this tasty mix of grilled vegetables and fluffy quinoa. It’s a great way to sneak in some extra greens!
• Make-Ahead Friendly: You can grill the veggies ahead of time or make extra quinoa for easy lunches throughout the week. Just toss everything together when you’re ready to eat!
• Endless Customization: Feel free to swap in your favorite seasonal vegetables or even add some beans for extra protein.

Ingredients You’ll Need

Creating this Grilled Veggie Bowl with Quinoa is simple and fun! Here are the wholesome ingredients you’ll need for this colorful dish:

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 grilling.
• 1 medium yellow squash: Also cut into 1/4-inch planks; it offers a delicate buttery flavor.
• 1 large red onion: Cut into 1/2-inch thick rings that caramelize beautifully on the grill.
• 8 ounces baby bella mushrooms: Left whole or halved for added texture and earthy flavor.
• 1 bunch of asparagus: Tough ends snapped off; these slender spears cook quickly and get deliciously charred.

For the Marinade

• 1/4 cup extra virgin olive oil: The base of our marinade that helps prevent sticking.
• 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 a hint of sweet peppery flavor.
• 1/2 teaspoon sea salt: To season the vegetables perfectly.
• 1/4 teaspoon black pepper: For just a touch 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 bright acidity that balances richness.
• 1 tablespoon maple syrup or honey: A touch of sweetness; use maple syrup for vegan options.
• 1 tablespoon chopped fresh parsley: Adds clean freshness to finish off our bowl nicely.
• 1 teaspoon Dijon mustard: Helps emulsify the dressing into a creamy blend.
• 1 clove garlic, minced: For an extra zesty kick!
• Salt and freshly ground black pepper to taste: To season your dressing perfectly.

Variations

The beauty of this Grilled Veggie Bowl with Quinoa lies in its flexibility! You can easily adapt it based on what’s available or what you love most. Here are some ideas:

• Swap out veggies: Use whatever fresh produce you have—eggplant, carrots, or even corn would be fantastic!
• Add some crunch: Toss in some toasted nuts or seeds like pine nuts or sunflower seeds for added texture and nutrients.
• Include legumes: Add chickpeas or black beans for an extra boost of protein and fiber.
• Spice it up: Add your favorite spices or hot sauce to give your bowl an exciting kick!

How to Make Grilled Veggie Bowl with Quinoa

Step 1: Cook the Quinoa

Start by rinsing your quinoa under cold water. In a medium pot, combine rinsed quinoa with vegetable broth (or water) and sea salt. Bring it to a boil over medium heat. Once boiling, reduce heat to low, cover, and let it simmer for about 15 minutes until all liquid is absorbed. Fluff with a fork once done—this step ensures your quinoa is light and airy!

Step 2: Prepare Your Vegetables

While your quinoa cooks, prepare your vegetables. Slice all your veggies as directed above. Each type brings its unique flavor profile that will shine through once grilled!

Step 3: Make Your Marinade

In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, sea salt, and black pepper until combined. This marinade not only seasons your veggies but also helps them caramelize beautifully on the grill.

Step 4: Grill Your Vegetables

Preheat your grill (or grill pan) over medium-high heat. Toss your sliced vegetables in the marinade until well coated. Grill each type separately (or together if space allows) until they are slightly charred and tender—about 5-7 minutes per side should do! Keep an eye on them; you want that perfect balance between charred goodness and tender crispness.

Step 5: Prepare Your Dressing

While your veggies are grilling away, whisk together olive oil, lemon juice, maple syrup (or honey), Dijon mustard, minced garlic along with salt and pepper in another bowl. This dressing will elevate all those grilled flavors!

Step 6: Assemble Your Bowl

Once everything is cooked through and deliciously charred, grab a big serving bowl! Start by adding a generous scoop of fluffy quinoa at the bottom. Layer on those beautifully grilled vegetables next. Drizzle over your homemade dressing followed by chopped parsley for that final touch.

And there you have it—a colorful Grilled Veggie Bowl with Quinoa that’s not only nourishing but also brings joy to every bite. Enjoy!

Pro Tips for Making Grilled Veggie Bowl with Quinoa

Creating the perfect Grilled Veggie Bowl with Quinoa is all about the details, and these tips will help you shine in the kitchen.

• Choose fresh veggies: Fresh, seasonal vegetables not only taste better but also have a more vibrant color and texture, enhancing the overall appeal of your bowl.

• Pre-soak the quinoa: Soaking quinoa for about 15 minutes before cooking helps to remove its natural coating (saponin), resulting in a creamier texture and less bitterness in your dish.

• Grill at high heat: Preheat your grill to medium-high; this ensures that your vegetables get that beautiful char while still maintaining their moisture and crunch.

• Experiment with spices: Feel free to add your favorite herbs or spices to the marinade! A pinch of smoked paprika or a sprinkle of cumin can add exciting layers of flavor to your grilled veggies.

• Make it ahead: The flavors of this bowl get better as they sit! Prepare the quinoa and grill the vegetables ahead of time for an easy, delicious meal prep option throughout the week.

How to Serve Grilled Veggie Bowl with Quinoa

Presenting your Grilled Veggie Bowl can be as delightful as enjoying it. With a few creative touches, you can elevate this dish into a feast for both the eyes and palate!

Garnishes

• Chopped avocado: Creamy avocado adds richness and balances the flavors while providing healthy fats.
• Toasted seeds: Sprinkle some sunflower or pumpkin seeds on top for added crunch and nutrition.
• Feta cheese alternative: A plant-based feta can bring a tangy creaminess that complements the grilled veggies beautifully.

Side Dishes

• Mixed greens salad: A refreshing mix of leafy greens dressed lightly with olive oil and lemon pairs well with the hearty grain bowl.
• Roasted sweet potatoes: Their sweetness contrasts nicely with the savory grilled veggies, adding another layer of flavor.
• Hummus and pita chips: This classic combination provides a creamy dip that goes perfectly alongside your bowl, perfect for scooping up those delicious grains.
• Cucumber-tomato salad: A light salad with crisp cucumbers and juicy tomatoes dressed in lemon juice adds freshness that cuts through the richness of the dish.

Now you’re all set to create a stunning Grilled Veggie Bowl with Quinoa! Enjoy every colorful bite filled with flavor and nourishment. Happy cooking!

Make Ahead and Storage

This Grilled Veggie Bowl with Quinoa is perfect for meal prep! You can easily prepare the quinoa and grilled vegetables in advance, making it a convenient option for busy weekdays or when you’re looking to enjoy delicious, healthy meals throughout the week.

Storing Leftovers

• Allow the grilled veggies and quinoa to cool completely before storing.
• Store in airtight containers in the refrigerator for up to 4-5 days.
• Keep the dressing separate until ready to serve to maintain freshness.

Freezing

• Portion out the quinoa and veggies into freezer-safe containers.
• Label each container with the date and contents.
• Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

• For best results, reheat in a skillet over medium heat, adding a splash of vegetable broth or water to prevent sticking.
• Alternatively, microwave in short intervals (1-2 minutes), stirring halfway through until heated through.

FAQs

If you have questions about making this recipe, you’re not alone! Here are some common inquiries.

Can I substitute quinoa with another grain in the Grilled Veggie Bowl with Quinoa?

Absolutely! You can use grains like brown rice, farro, or even couscous if you prefer. Just adjust cooking times as necessary.

What vegetables work best for a Grilled Veggie Bowl with Quinoa?

Feel free to mix and match your favorite vegetables! Other great options include eggplant, cherry tomatoes, or bell peppers of various colors for added flavor and nutrition.

How long will my Grilled Veggie Bowl with Quinoa last in the fridge?

When stored properly in an airtight container, your Grilled Veggie Bowl will stay fresh for about 4-5 days in the refrigerator.

Can I make this bowl vegan?

Yes! This recipe is already vegan-friendly. Just ensure any optional ingredients or dressings used align with your dietary preferences.

Final Thoughts

I hope you find joy in creating this vibrant Grilled Veggie Bowl with Quinoa! It’s not just a meal; it’s a celebration of colors and flavors that can easily be tailored to your taste. Whether you’re prepping for lunch or enjoying it as a light dinner, this dish is bound to brighten your day. Happy cooking!