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Grilled Veggie Bowl with Quinoa

Grilled Veggie Bowl with Quinoa

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If you’re seeking a delightful and nutritious dish, the Grilled Veggie Bowl with Quinoa is a perfect choice. This vibrant bowl features an array of grilled vegetables that are not only colorful but also packed with flavor. Pairing them with fluffy quinoa creates a wholesome meal that’s ideal for busy weeknights or family gatherings. With its customizable nature, every bite can be tailored to individual preferences, making it a hit among both kids and adults. Simple to prepare yet exciting to enjoy, this recipe embodies the joy of cooking together and sharing delicious meals.

Ingredients

Scale
  • 1 cup uncooked tri-color or white quinoa
  • 2 cups vegetable broth or water
  • 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 of 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 for dressing
  • 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 pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes until fluffy.
  2. Whisk olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and pepper in a bowl. Toss chopped veggies in the marinade.
  3. Preheat grill to medium-high heat; grill marinated veggies for about 8-10 minutes until tender.
  4. For the dressing: whisk olive oil, lemon juice, maple syrup (or honey), parsley, Dijon mustard, minced garlic, salt, and pepper in a small bowl.
  5. Assemble bowls starting with quinoa at the base topped with grilled vegetables and dressing.

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