Grilled Veggie Bowl with Quinoa

If you’re looking for a dish that’s both nourishing and bursting with flavor, you’ll adore this Grilled Veggie Bowl with Quinoa! This recipe is a true celebration of fresh vegetables and wholesome ingredients. It’s perfect for busy weeknights when you want something quick yet satisfying or for family gatherings where everyone can customize their bowl to their liking. The vibrant colors and rich flavors will turn any meal into a feast!

This dish is not just about eating; it’s about enjoying the journey of preparing something delicious together. Whether you’re hosting friends or simply treating yourself to a healthy dinner, this bowl will surely bring smiles all around.

Why You’ll Love This Recipe

• Easy to prepare: With simple steps and minimal cleanup, you’ll have dinner on the table in no time.
• Family-friendly: Everyone gets to choose their favorite veggies, making it fun for kids and adults alike.
• Make-ahead convenience: Prep the quinoa and veggies ahead of time, so you can enjoy this tasty dish whenever you want.
• Flavor-packed: The combination of grilled veggies and zesty dressing creates an explosion of taste in every bite.

Ingredients You’ll Need

These are simple, wholesome ingredients that come together beautifully in this Grilled Veggie Bowl with Quinoa. Let’s gather what we need!

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 that become wonderfully sweet and tender on the grill.
• 1 large yellow bell pepper: Also sliced into 1-inch strips, adding another layer of sweetness and color.
• 1 medium zucchini: Cut lengthwise into 1/4-inch thick planks for perfect grilling.
• 1 medium yellow squash: Cut into 1/4-inch planks for 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 to add meaty texture and earthy flavor.
• 1 bunch of asparagus: Tough ends snapped off; these slender spears cook quickly with delicious char.

For the Marinade

• 1/4 cup extra virgin olive oil: Helps prevent sticking and allows vegetables to caramelize nicely.
• 2 tablespoons balsamic vinegar: Adds tangy sweetness that enhances the natural sugars in the vegetables.
• 2 cloves garlic, minced: Provides a pungent, aromatic base for our marinade.
• 1 teaspoon dried oregano: Lends earthy Mediterranean flavor.
• 1/2 teaspoon dried basil: Adds hint of sweet, peppery flavor.
• 1/2 teaspoon sea salt: To season the vegetables perfectly.
• 1/4 teaspoon black pepper: Adds a little 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 cuts through richness and brightens flavors.
• 1 tablespoon maple syrup or honey: A touch of sweetness balances lemon’s acidity (use maple syrup for vegan).
• 1 tablespoon chopped fresh parsley: Adds clean freshness to your dish.
• 1 teaspoon Dijon mustard: Acts as an emulsifier for a creamy dressing.
• 1 clove garlic, minced: For an extra layer of zesty flavor.
• Salt and freshly ground black pepper to taste: To season your dressing perfectly.

Variations

One of my favorite things about this recipe is how flexible it is! Feel free to mix in different ingredients based on what you love or have on hand.

• Add more greens: Toss in some spinach or kale for added nutrients without changing the flavor too much!
• Change up your grains: Try brown rice or farro if you’re in the mood for something different from quinoa.
• Spice it up: Add some crushed red pepper flakes or chili powder if you like a bit more heat!
• Top it off: Consider adding avocado slices or nuts like almonds or walnuts for extra creaminess and crunch!

How to Make Grilled Veggie Bowl with Quinoa

Step 1: Prepare the Quinoa

Start by rinsing your quinoa under cold water. This step helps remove any bitterness. Then combine it with vegetable broth (or water) and salt in a pot. Bring it to a boil over medium-high heat before reducing to low. Cover it tightly and let it simmer until fluffy—about 15 minutes! Fluff it up with a fork once done; this keeps it light and airy.

Step 2: Marinate Your Veggies

While your quinoa cooks, let’s make those veggies shine! In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and black pepper. Toss in all your chopped veggies until they’re well-coated—this step adds layers of flavor when they hit the grill!

Step 3: Grill Those Veggies

Preheat your grill to medium-high heat. Place your marinated veggies directly onto the grill grates. Grill them until they’re tender and have those beautiful char marks—about 8-10 minutes should do! Flip halfway through grilling for even cooking.

Step 4: Make Your Dressing

In another small bowl, whisk together olive oil, lemon juice, maple syrup (or honey), parsley, Dijon mustard, minced garlic, salt, and pepper. Taste as you go—you want it bright but balanced!

Step 5: Assemble Your Bowls

Now comes the fun part! Start with a generous scoop of fluffy quinoa at the bottom of each bowl. Top with grilled veggies aplenty! Drizzle your homemade dressing over everything—don’t be shy here; it ties all those wonderful flavors together!

And there you have it—a delightful Grilled Veggie Bowl with Quinoa that’s sure to please everyone around your table. Enjoy every colorful bite!

Pro Tips for Making Grilled Veggie Bowl with Quinoa

Making a grilled veggie bowl is a delightful experience, and a few handy tips can elevate your dish to new heights!

• Prep the veggies ahead: Chopping your vegetables in advance not only saves time but allows them to absorb the marinade flavors better, resulting in tastier grilled veggies.

• Soak the quinoa: Rinsing and soaking quinoa for about 15 minutes before cooking helps remove its natural coating, called saponin, which can taste bitter. This ensures a more pleasant flavor.

• Use high-quality olive oil: A good-quality extra virgin olive oil enhances both the marinade and dressing, lending a richer flavor profile to your grilled veggies and quinoa.

• Grill in batches: If you’re grilling large quantities of vegetables, do so in batches. This prevents overcrowding on the grill, allowing each piece to get that perfect char without steaming.

• Let it rest: After grilling, allow the veggies to rest for a few minutes. This helps intensify their flavors and makes them easier to handle when assembling your bowl.

How to Serve Grilled Veggie Bowl with Quinoa

Presenting your Grilled Veggie Bowl with Quinoa can make all the difference in enjoying this deliciously nutritious meal! Here are some ideas to make your presentation shine.

Garnishes

• Chopped fresh herbs: A sprinkle of chopped parsley or basil adds an aromatic touch that brightens up the dish.
• Sliced avocado: Creamy avocado slices provide richness and balance out the flavors while adding healthy fats.
• Toasted seeds or nuts: A sprinkle of toasted pumpkin seeds or pine nuts gives a lovely crunch and enhances the nutritional value.

Side Dishes

• Crispy Roasted Chickpeas: These crunchy bites are seasoned to perfection and add protein while complementing the flavors of your veggie bowl.

• Cucumber Salad: A refreshing cucumber salad dressed in lemon juice and dill pairs beautifully with the roasted flavors, bringing a cool contrast.

• Quinoa Tabbouleh: This herb-filled salad made from quinoa instead of bulgur offers a zesty, fresh addition that complements the grilled elements nicely.

• Hummus and Pita Chips: A side of creamy hummus served with crispy pita chips makes for an excellent snack alongside your grilled veggie bowl, enhancing both flavor and texture.

With these tips and serving suggestions, you’ll create not only a delicious meal but also one that’s visually appealing. Enjoy every vibrant bite of your Grilled Veggie Bowl with Quinoa!

Make Ahead and Storage

This Grilled Veggie Bowl with Quinoa is perfect for meal prep! It’s a delicious way to enjoy nutritious, wholesome ingredients throughout the week. You can easily prepare the quinoa and grilled veggies in advance, making it a breeze to assemble healthy meals on busy days.

Storing Leftovers

• Store leftover quinoa and grilled veggies in an airtight container in the refrigerator.
• They will keep well for up to 4 days.
• To maintain freshness, allow the food to cool completely before sealing it.

Freezing

• For longer storage, you can freeze the grilled veggies separately from the quinoa.
• Place them in freezer-safe containers or bags, removing as much air as possible.
• They can be frozen for up to 3 months. Just label them with the date!

Reheating

• To reheat from the fridge, simply warm the quinoa and veggies in a microwave-safe dish for about 1-2 minutes or until heated through.
• If reheating from frozen, thaw overnight in the refrigerator and then heat as mentioned above.
• Alternatively, you can reheat them on a skillet over medium heat until warmed through.

FAQs

Here are some frequently asked questions about this delicious recipe:

Can I make this Grilled Veggie Bowl with Quinoa vegan?

Absolutely! This recipe is already vegan-friendly. Just ensure you’re using maple syrup instead of honey for sweetness.

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

Feel free to mix and match your favorite vegetables! Zucchini, bell peppers, asparagus, and mushrooms are all great options that add flavor and texture.

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

When stored properly in an airtight container, your Grilled Veggie Bowl should last up to 4 days in the refrigerator.

Can I use different grains instead of quinoa?

Yes! While this recipe features quinoa for its protein content, you can substitute with brown rice or farro if you prefer.

Final Thoughts

I hope you enjoy creating this vibrant Grilled Veggie Bowl with Quinoa! It’s not just a meal; it’s a celebration of fresh flavors and healthy eating. Whether you’re prepping for the week or enjoying it right away, this bowl is sure to become a favorite. Happy cooking!