Grilled Veggie Bowl with Quinoa

If you’re looking for a dish that’s as vibrant as it is nourishing, you’ll absolutely love this Grilled Veggie Bowl with Quinoa! This recipe has been a staple in my kitchen for years, and every time I make it, I’m reminded of how the smoky flavors from the grill perfectly complement the fresh veggies. It’s both satisfying and light, making it ideal for busy weeknights or family gatherings. Plus, it’s super flexible, so you can customize it based on what’s in your fridge or your mood!

This bowl is not just about taste; it’s a celebration of colors and textures. Each bite is a delightful mix of grilled veggies, fluffy quinoa, and a zesty dressing that ties everything together. Trust me; once you try it, you’ll find yourself coming back to this recipe again and again.

Why You’ll Love This Recipe

• Quick to prepare: This dish comes together in no time, making it perfect for those hectic evenings.
• Family-friendly: Even the pickiest eaters will enjoy the colorful veggies and tasty quinoa!
• Make-ahead convenience: Whip up a batch ahead of time for easy lunches or dinners throughout the week.
• Packed with nutrients: Loaded with fresh vegetables and protein-rich quinoa, this bowl is as healthy as it is delicious.
• Versatile: Easily swap out veggies based on your preferences or seasonal availability.

Ingredients You’ll Need

Gathering your ingredients is half the fun! You’ll find that these are simple, wholesome items that bring out the best flavors in this 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; wonderfully sweet and tender on the grill.
• 1 large yellow bell pepper: Also sliced into 1-inch strips; adds another layer of sweetness and color.
• 1 medium zucchini: Cut lengthwise into 1/4-inch thick planks for even grilling.
• 1 medium yellow squash: Also cut into 1/4-inch planks; offers a delicate flavor that complements zucchini.
• 1 large red onion: Cut into 1/2-inch thick rings; caramelizes beautifully on the grill.
• 8 ounces baby bella mushrooms: Left whole or halved; adds meaty texture and earthy flavor.
• 1 bunch of asparagus: Tough ends snapped off; cooks quickly with delicious char.

For the Marinade

• 1/4 cup extra virgin olive oil: Helps prevent sticking and allows vegetables to caramelize beautifully.
• 2 tablespoons balsamic vinegar: Adds tangy sweetness that enhances natural sugars in veggies.
• 2 cloves garlic, minced: Provides a pungent aroma to our marinade.
• 1 teaspoon dried oregano: Lends classic 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: For just a little bit of spice.

For the Dressing

• 1/3 cup extra virgin olive oil: Forms the rich base of our dressing.
• 3 tablespoons fresh lemon juice: Provides bright acidity to balance flavors.
• 1 tablespoon maple syrup or honey: A touch of sweetness to balance lemon’s acidity (use maple syrup for vegan).
• 1 tablespoon chopped fresh parsley: Adds clean freshness to finish off our bowl!
• 1 teaspoon Dijon mustard: Helps emulsify oil and lemon juice into creamy dressing.
• 1 clove garlic, minced: For an extra layer of zesty flavor.
• Salt and freshly ground black pepper to taste: To season dressing to perfection.

Variations

One of my favorite things about this Grilled Veggie Bowl with Quinoa is its flexibility. You can easily swap ingredients based on what you have on hand or what sounds good!

• Switch up the grains: Try brown rice or farro instead of quinoa for a different base!
• Add some beans: Toss in chickpeas or black beans for an extra boost of protein and fiber.
• Change up your veggies: Use whatever seasonal vegetables you have—eggplant or cherry tomatoes would be fantastic!
• Make it spicy: Add some diced jalapeños or drizzle sriracha over your bowl for an extra kick.

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 pot. Bring it to a boil over medium heat. Once boiling, reduce to low heat, cover tightly, and simmer until all liquid is absorbed—about 15 minutes. Fluff it with a fork afterward! Cooking quinoa this way gives it such great texture.

Step 2: Prepare Your Vegetables

While your quinoa cooks, let’s prep those vibrant veggies! Slice your bell peppers, zucchini, yellow squash, onion rings, mushrooms, and asparagus as directed above. The more variety in size and shape you have here, the more interesting textures you’ll enjoy when eating!

Step 3: Make the Marinade

In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic cloves, oregano, basil, sea salt, and black pepper. This marinade not only adds flavor but also helps soften those veggies during grilling—so they get tender without losing their crunch!

Step 4: Grill Your Vegetables

Preheat your grill (or grill pan) over medium-high heat. Toss your prepared vegetables in that lovely marinade until well-coated. Grill them in batches until they’re charred but still crisp—about 4-5 minutes per side usually does the trick! This step brings out that smoky goodness we all love.

Step 5: Make Your Dressing

In another small bowl (or jar), combine olive oil, lemon juice, maple syrup (or honey), chopped parsley, Dijon mustard, minced garlic clove along with some salt and black pepper to taste. Whisk until well combined—it should look creamy!

Step 6: Assemble Your Bowl

To serve up your beautiful creation: start with a generous scoop of fluffy quinoa at the bottom. Layer on those gorgeous grilled veggies—don’t be shy! Drizzle your dressing generously over everything before diving in. Enjoy every bite!

Now you have everything you need to create this delightful Grilled Veggie Bowl with Quinoa at home! Happy cooking!

Pro Tips for Making Grilled Veggie Bowl with Quinoa

Creating the perfect Grilled Veggie Bowl with Quinoa is a rewarding experience, and these tips will help you achieve delicious results every time!

• Prepare your quinoa properly: Rinse the quinoa under cold water before cooking to remove its natural coating, called saponin, which can taste bitter. This simple step ensures a nutty flavor that enhances your dish.

• Marinate your veggies: Allow the sliced vegetables to soak in the marinade for at least 30 minutes before grilling. This not only infuses them with flavor but also helps them become tender and juicy as they grill.

• Preheat your grill: Always preheat your grill for at least 10-15 minutes before adding the vegetables. A hot grill creates beautiful char marks and prevents sticking, resulting in perfectly grilled veggies.

• Use seasonal vegetables: Feel free to switch up the vegetables based on what’s in season or available at your local market. Fresh produce will enhance the flavors and nutritional value of your bowl.

• Experiment with spices: Don’t hesitate to add different herbs and spices to your marinade or dressing. A pinch of smoked paprika or chili flakes can add an exciting depth of flavor to your dish!

How to Serve Grilled Veggie Bowl with Quinoa

Presenting your Grilled Veggie Bowl with Quinoa is just as important as preparing it! Here are some ideas to make your dish visually appealing and satisfying.

Garnishes

• Chopped fresh cilantro: Adds a burst of freshness and color that complements the grilled flavors beautifully.
• Sliced avocado: Creamy avocado provides richness and healthy fats, balancing out the texture of the vegetables.
• Toasted pumpkin seeds: A sprinkle of these adds a delightful crunch and nutty flavor, making every bite interesting.

Side Dishes

• Cucumber Salad: Crisp cucumbers tossed in a light vinaigrette bring a refreshing contrast to the warm grilled veggies.
• Hummus and Pita: A creamy hummus served with warm pita bread makes for a great dipper alongside your veggie bowl.
• Roasted Chickpeas: These crunchy bites pack protein and spice, serving as a hearty addition that complements the quinoa.
• Sweet Potato Wedges: Baked sweet potato wedges seasoned simply with salt and pepper provide a sweet contrast that pairs nicely with the savory bowl.

With these tips and serving suggestions, you’re well on your way to creating a vibrant, flavorful Grilled Veggie Bowl with Quinoa that’s sure to impress family and friends alike! Enjoy every bite!

Make Ahead and Storage

This Grilled Veggie Bowl with Quinoa is perfect for meal prep! You can easily make a large batch at the beginning of the week, allowing you to enjoy healthy, vibrant meals all week long without any extra fuss.

Storing Leftovers

• Let the grilled veggies cool completely before storing.
• Place the quinoa and veggies in an airtight container.
• Store in the refrigerator for up to 4 days.

Freezing

• Allow the mixture to cool completely before freezing.
• Portion into freezer-safe bags or containers, removing as much air as possible.
• Store in the freezer for up to 3 months.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a microwave-safe dish for 1-2 minutes until heated through.
• Alternatively, warm on a skillet over medium heat, stirring occasionally until hot.

FAQs

If you have questions about this delicious recipe, you’re in the right place!

Can I use different vegetables in the Grilled Veggie Bowl with Quinoa?

Absolutely! This recipe is very versatile. Feel free to substitute or add your favorite seasonal vegetables based on what you have on hand.

How do I make the quinoa taste better in my Grilled Veggie Bowl with Quinoa?

Cooking quinoa in vegetable broth instead of water enhances its flavor significantly. You can also add spices or herbs during cooking for an extra kick!

Is this Grilled Veggie Bowl with Quinoa suitable for a vegan diet?

Yes! This recipe is entirely plant-based and can be enjoyed by anyone following a vegan lifestyle. Just ensure you’re using maple syrup instead of honey.

Final Thoughts

I hope you find joy in preparing this vibrant Grilled Veggie Bowl with Quinoa! It’s not just a meal; it’s a celebration of colors and flavors that nourish your body and soul. As you explore this recipe, remember that cooking can be both fun and creative. Enjoy every step of your culinary journey, and I can’t wait for you to try it!