Print

Grilled Veggie Bowl with Quinoa

Grilled Veggie Bowl with Quinoa
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Looking for a delicious and nutritious meal that’s easy to make? This Grilled Veggie Bowl with Quinoa is your answer! Packed with vibrant vegetables and protein-rich quinoa, this dish is perfect for busy weeknights or meal prep. The smoky flavors from the grilled veggies meld beautifully with a zesty dressing, creating a satisfying yet light meal. What’s more, it’s incredibly versatile; you can easily swap in your favorite vegetables or grains based on what you have on hand. Enjoy a burst of color and flavor in every bite while nourishing your body with wholesome ingredients. Try this recipe today for a delightful dining experience!

Ingredients

Scale
  • 1 cup uncooked tri-color or white quinoa
  • 2 cups vegetable broth
  • 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
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse the quinoa under cold water and combine with vegetable broth and sea salt in a pot. Bring to a boil, then reduce heat and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
  2. Prepare the vegetables by slicing them as directed.
  3. Whisk together olive oil, balsamic vinegar, garlic, oregano, basil, sea salt, and black pepper to create the marinade.
  4. Preheat your grill to medium-high heat. Toss the vegetables in the marinade and grill for about 4-5 minutes per side until charred but crisp.
  5. For the dressing, combine olive oil, lemon juice, maple syrup (or honey), parsley, Dijon mustard, garlic, salt, and pepper in a bowl; whisk until creamy.
  6. Assemble your bowl by starting with quinoa at the bottom, layering on grilled veggies and drizzling with dressing.

Nutrition

Find it online: https://quickmealhouse.com/grilled-veggie-bowl-with-quinoa/