Grilled Veggie Bowl with Quinoa

If you’re looking for a dish that’s both vibrant and nourishing, the Grilled Veggie Bowl with Quinoa is just what you need! This recipe has become a favorite in my kitchen because it brings together the earthy flavors of grilled vegetables and the nutty goodness of quinoa. It’s perfect for busy weeknights when you want something quick yet satisfying, or for family gatherings where everyone can customize their bowl just how they like it.

With its colorful ingredients and delightful textures, this bowl not only looks beautiful on the table but also tastes amazing. Plus, it’s a great way to sneak in those veggies, making it a hit with both kids and adults alike!

Why You’ll Love This Recipe

• Easy to Prepare: This dish comes together quickly, making it ideal for those hectic evenings when time is short.
• Family-Friendly: Everyone can build their own bowl with their favorite grilled veggies, so picky eaters won’t be an issue!
• Make-Ahead Convenience: Prep the quinoa and grill the veggies ahead of time for a stress-free meal during the week.
• Deliciously Flavorful: The combination of roasted veggies and zesty dressing makes every bite a delight.
• Nutritious & Wholesome: Packed with protein from quinoa and plenty of vitamins from fresh vegetables, it’s a guilt-free indulgence.

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients! You’ll find everything you need at your local grocery store to whip up this delicious Grilled Veggie Bowl with Quinoa.

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 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 a delicious char.

For the Marinade

• 1/4 cup extra virgin olive oil: The base of our marinade that 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 an aromatic foundation for our flavorful marinade.
• 1 teaspoon dried oregano: Lends an earthy Mediterranean flavor to our dish.
• 1/2 teaspoon dried basil: Adds a hint of sweet peppery flavor to brighten things up.
• 1/2 teaspoon sea salt: To season those beautiful grilled veggies.
• 1/4 teaspoon black pepper: For just a little kick!

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 cuts through richness and enhances flavors overall.
• 1 tablespoon maple syrup or honey: A touch of sweetness to balance acidity—use maple syrup for a vegan option!
• 1 tablespoon chopped fresh parsley: Adds freshness to each bite!
• 1 teaspoon Dijon mustard: Helps emulsify our dressing for creaminess.
• 1 clove garlic, minced: For an extra layer of zesty flavor in your dressing.
• Salt and freshly ground black pepper to taste: To season your dressing perfectly.

Variations

The beauty of this recipe lies in its flexibility! Feel free to mix things up based on what you have on hand or your personal preferences.

• Swap in different grains: Use farro or brown rice instead of quinoa for variety while still keeping things wholesome!
• Add some protein: Toss in grilled chicken or chickpeas if you’re looking to boost your protein intake further.
• Change up the veggies: Try using eggplant or carrots—get creative based on seasonal produce!
• Experiment with spices: Add your favorite spices like cumin or smoked paprika in marinades for extra depth.

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 saucepan. Bring it to boil over medium heat. Once boiling, reduce heat to low and cover. Let it simmer until all liquid is absorbed—about 15 minutes—and then fluff with a fork. Perfectly cooked quinoa creates such a lovely base!

Step 2: Prepare Your Vegetables

While your quinoa cooks, let’s prep those gorgeous veggies! Slice your bell peppers, zucchini, yellow squash, onion; keep them uniform for even cooking. Don’t forget about snapping off those tough ends from asparagus. Getting everything ready means less stress when grilling!

Step 3: Marinate

In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and black pepper. Toss all your sliced veggies in this marinade until they’re well coated. Let them sit for about 10-15 minutes so they can soak up all that delicious flavor before hitting the grill.

Step 4: Grill Those Veggies

Preheat your grill over medium-high heat. Place marinated vegetables directly onto grill grates or use skewers if preferred. Grill each side until they’re tender with nice char marks—about 5-7 minutes per side should do! Remember: grilling brings out natural sweetness!

Step 5: Prepare Your Dressing

While everything is grilling away, let’s whip up that delightful dressing! Combine olive oil, lemon juice, maple syrup (or honey), parsley, Dijon mustard, minced garlic along with salt & pepper in another bowl. Whisk until nicely blended together—a creamy dressing adds zing!

Step 6: Assemble Your Bowls

Once everything is cooked up beautifully—grab those bowls! Start by adding fluffy quinoa as your base then top generously with grilled veggies. Drizzle on that zesty dressing over everything—you want every bite bursting with flavor!

And there you go! Enjoy this vibrant Grilled Veggie Bowl with Quinoa as part of any meal—it’s sure to become one of your go-to recipes!

Pro Tips for Making Grilled Veggie Bowl with Quinoa

Creating a delicious Grilled Veggie Bowl with Quinoa is all about the little details! Here are some tips to ensure your dish shines.

• Prep Ahead of Time: Marinate the vegetables a few hours or even the night before. This allows the flavors to meld beautifully and can save you time on busy days.

• Use Fresh Ingredients: Whenever possible, opt for seasonal and fresh vegetables. They not only taste better but also add vibrant colors to your bowl, making it visually appealing.

• Don’t Overcrowd the Grill: Give each vegetable enough space on the grill. This prevents steaming and ensures they get that beautiful charred flavor we all love.

• Experiment with Seasonings: Feel free to customize your marinade with additional herbs or spices like smoked paprika or chili flakes. This personal touch can elevate the dish to new heights!

• Make Extra Quinoa: Cook a bit more quinoa than needed, as it can be used in salads, stir-fries, or as a base for other meals throughout the week.

How to Serve Grilled Veggie Bowl with Quinoa

Serving your Grilled Veggie Bowl is an opportunity to showcase creativity! Here are some ideas to help you present this colorful dish beautifully.

Garnishes

• Sliced Avocado: Adds creaminess and healthy fats that complement the grilled veggies perfectly.
• Chopped Nuts or Seeds: A sprinkle of toasted sunflower seeds or walnuts adds crunch and nutty flavor.
• Feta Cheese (or Vegan Alternative): Crumbled feta offers a creamy, tangy contrast that enhances the overall flavor profile of the bowl.

Side Dishes

• Hummus: This creamy dip made from chickpeas pairs well and adds protein while providing a smooth texture contrast.
• Tabbouleh Salad: A fresh salad made of parsley, tomatoes, and bulgur that brightens up the meal with its zesty lemon dressing.
• Roasted Chickpeas: Crunchy and savory, these make a great snack or side that complements the grilled veggies nicely.
• Garlic Bread: A warm slice of garlic bread can add a comforting element to your meal, perfect for dipping into any leftover dressing.

Enjoy crafting your Grilled Veggie Bowl with Quinoa! It’s not just about eating; it’s about creating something beautiful and nourishing that brings joy to both cooking and sharing.

Make Ahead and Storage

This Grilled Veggie Bowl with Quinoa is perfect for meal prep! It stays fresh in the fridge, making it easy to enjoy healthy meals throughout the week.

Storing Leftovers

• Allow the bowl to cool completely before storing.
• Transfer leftovers to an airtight container.
• Store in the refrigerator for up to 4 days.

Freezing

• Portion out the grilled veggies and quinoa into freezer-safe containers.
• Label each container with the date and contents.
• Freeze for up to 3 months. For best quality, consume within 1 month.

Reheating

• Thaw overnight in the refrigerator before reheating if frozen.
• Reheat in a microwave-safe dish for 1-2 minutes or until warm.
• Alternatively, warm on the stovetop over medium heat until heated through.

FAQs

Here are some common questions about this delicious recipe!

Can I customize my Grilled Veggie Bowl with Quinoa?

Absolutely! Feel free to swap in your favorite vegetables or use what you have on hand. Just keep an eye on cooking times as different veggies may require different grilling durations.

Is this Grilled Veggie Bowl with Quinoa suitable for vegans?

Yes! This recipe is completely plant-based and vegan-friendly, making it a nutritious option for everyone.

How can I enhance the flavors of my Grilled Veggie Bowl with Quinoa?

Consider adding additional spices, herbs, or even a sprinkle of nutritional yeast for a cheesy flavor. Fresh herbs like cilantro or basil can also elevate this dish!

What can I serve with my Grilled Veggie Bowl with Quinoa?

This bowl is quite filling on its own, but you can serve it alongside a simple green salad or some whole-grain bread if you’d like an extra side!

Final Thoughts

I hope you find joy in creating your own Grilled Veggie Bowl with Quinoa! This recipe not only bursts with vibrant flavors but also provides a nourishing meal that you can savor any day of the week. Enjoy experimenting with your favorite vegetables and dressings—it’s all about making it yours! Happy cooking!