Grilled Veggie Bowl with Quinoa

If you’re looking for a delightful and nutritious dish that brings a burst of flavor to your table, look no further than this Grilled Veggie Bowl with Quinoa! This recipe has become a staple in my kitchen because it’s not only easy to prepare but also incredibly satisfying. Whether you’re whipping it up for a busy weeknight dinner or serving guests at a family gathering, this bowl is sure to impress everyone with its vibrant colors and delicious taste.

The combination of grilled veggies and fluffy quinoa makes for a comforting meal that feels both hearty and wholesome. Plus, it’s versatile enough to accommodate different preferences—so everyone can enjoy their favorite flavors!

Why You’ll Love This Recipe

• Simple Preparation: This dish comes together quickly, making it perfect for those hectic evenings when you need something delicious without the fuss.
• Family-Friendly Appeal: With colorful veggies and tasty quinoa, even picky eaters will find something to love in this bowl.
• Make-Ahead Convenience: You can grill the veggies in advance and store them in the fridge. Just reheat them when you’re ready to serve!
• Delicious Flavor: The combination of grilled vegetables and a zesty dressing creates a delightful taste that’s hard to resist.
• Nutrient-Packed: Each ingredient is packed with vitamins and minerals, making this bowl as healthy as it is tasty.

Ingredients You’ll Need

These are simple, wholesome ingredients you likely already have on hand or can easily pick up at the store. Let’s gather everything we need for our 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, which caramelize beautifully on the grill.
• 8 ounces baby bella mushrooms: Left whole or halved for wonderful 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 helps prevent sticking and allows the vegetables to caramelize beautifully.
• 2 tablespoons balsamic vinegar: Adds a touch of tangy sweetness that enhances the natural sugars in the vegetables.
• 2 cloves garlic, minced: Provides a pungent aroma that elevates our marinade.
• 1 teaspoon dried oregano: Lends an earthy Mediterranean flavor.
• 1/2 teaspoon dried basil: Adds a hint of sweet and peppery flavor.
• 1/2 teaspoon sea salt: To season the vegetables perfectly.
• 1/4 teaspoon black pepper: For just enough 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 a bright kick that balances all flavors beautifully.
• 1 tablespoon maple syrup or honey: A touch of sweetness to balance acidity; use maple syrup for vegan options!
• 1 tablespoon chopped fresh parsley: Adds freshness to our dressing.
• 1 teaspoon Dijon mustard: Helps emulsify our dressings into creamy perfection.
• 1 clove garlic, minced: For an extra layer of zesty flavor.
• Salt and freshly ground black pepper to taste: To season your dressing just right.

Variations

What I love about this recipe is its flexibility! You can easily swap out ingredients based on what you have at home or your personal preferences. Here are some fun variations:

• Add More Protein: Toss in chickpeas or black beans for an extra boost of protein!
• Try Different Veggies: Swap out any veggies you don’t like or add seasonal ones like eggplant or corn for variety!
• Spice It Up: Add red pepper flakes to your marinade if you want some heat!
• Change Up the Grains: Use farro or brown rice instead of quinoa if you’re looking for something different.

How to Make Grilled Veggie Bowl with Quinoa

Step 1: Cook the Quinoa

Start by rinsing your quinoa under cold water. This helps remove any bitterness. Then, combine it with vegetable broth (or water) and sea salt in a pot. Bring it to a boil over medium-high heat. Once boiling, reduce heat to low, cover it, and let it simmer until all liquid is absorbed—about 15 minutes. Fluff it with a fork after cooking. This step sets up your flavorful base!

Step 2: Prepare Your Vegetables

While your quinoa cooks, prep those vibrant veggies! Slice all your chosen vegetables according to their size specifications. This ensures they cook evenly on the grill. Place them in a large bowl once prepped; you’ll want them ready for marinating soon!

Step 3: Make The Marinade

In another bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and black pepper until well combined. Pour this marinade over your vegetables in their bowl. Toss everything together until each piece is coated well—the marinade adds incredible flavor during grilling.

Step 4: Grill Your Veggies

Heat your grill (or grill pan) over medium-high heat. Once hot, place your marinated veggies on it in an even layer. Grill them for about 5-7 minutes per side until they’re nicely charred and tender. Keep an eye on them so they don’t burn! This step brings out their natural sweetness while adding smoky goodness.

Step 5: Prepare The Dressing

In a small bowl or jar, combine olive oil, lemon juice, maple syrup (or honey), parsley, Dijon mustard, minced garlic along with salt & pepper to taste. Whisk together until smooth! This dressing ties everything together—bringing brightness that enhances every bite.

Step 6: Assemble Your Bowl

To serve up this deliciousness: Start by spooning some fluffy quinoa into bowls as your base layer. Then top with those colorful grilled veggies you’ve prepared! Drizzle generous amounts of dressing atop each serving before enjoying every mouthful—trust me; it’s worth it!

And there you go—a beautiful Grilled Veggie Bowl with Quinoa that’s not only pleasing to look at but also packed full of flavors! Enjoy sharing this dish with friends or savoring it solo—you can’t go wrong either way!

Pro Tips for Making Grilled Veggie Bowl with Quinoa

Creating the perfect Grilled Veggie Bowl with Quinoa is all about attention to detail and a little bit of love. Here are some pro tips to ensure your dish turns out delicious every time!

• Soak the quinoa: Rinsing and soaking your quinoa for at least 15 minutes before cooking helps remove its natural coating, called saponin, which can give it a bitter taste. This simple step ensures that your quinoa is nutty and flavorful.

• Preheat your grill: Always preheat your grill before adding the vegetables. A hot grill creates those beautiful char marks and helps lock in moisture, giving you that smoky flavor we all love.

• Cut vegetables uniformly: Try to cut your veggies into similar sizes for even cooking. When everything cooks at the same rate, you’ll enjoy perfectly tender bites without any crunchy surprises.

• Don’t overcrowd the grill: Give each vegetable enough space on the grill to breathe. Overcrowding can lead to steaming instead of grilling, preventing that caramelization that enhances their natural sweetness.

• Taste and adjust seasoning: Before serving, take a moment to taste your dish and adjust the seasoning. A dash more salt or a squeeze of lemon can make all the difference in elevating the flavors.

How to Serve Grilled Veggie Bowl with Quinoa

Serving your Grilled Veggie Bowl with Quinoa can be as creative as your heart desires! This dish is versatile enough to be enjoyed warm or chilled, making it perfect for any occasion. Here are some ideas to present this vibrant bowl beautifully.

Garnishes

• Fresh herbs: Sprinkle some chopped fresh basil or cilantro on top for an aromatic finish.
• Avocado slices: Adding creamy avocado will enhance the richness of your bowl while providing healthy fats.
• Toasted seeds or nuts: A handful of toasted pumpkin seeds or walnuts adds a delightful crunch and additional nutrients.

Side Dishes

• Crispy Roasted Chickpeas: These provide a protein-packed, crunchy element that complements the softness of the grilled veggies.
• Mediterranean Couscous Salad: A refreshing salad with cucumbers, tomatoes, olives, and a zesty lemon dressing adds a Mediterranean flair.
• Hummus with Pita Chips: This creamy dip made from blended chickpeas pairs perfectly as a side, offering an extra dose of flavor and texture.
• Simple Green Salad: Tossed greens with a light vinaigrette provide a crisp contrast to the warm quinoa bowl.

Enjoy this colorful and nutritious dish that’s not only filling but also bursting with flavor! Whether you’re meal prepping for the week or serving it up at a gathering, this Grilled Veggie Bowl with Quinoa is sure to impress. Happy cooking!

Make Ahead and Storage

This Grilled Veggie Bowl with Quinoa is perfect for meal prep! You can grill the veggies and cook the quinoa ahead of time, making it an easy grab-and-go option for busy weekdays. Here’s how to store your delicious meal:

Storing Leftovers

• Store any leftover grilled veggies and quinoa in airtight containers in the refrigerator.
• They should stay fresh for up to 4 days.
• Keep the dressing separate to maintain freshness.

Freezing

• You can freeze the cooked quinoa and grilled veggies in freezer-safe bags or containers.
• They will last for up to 3 months in the freezer.
• Thaw overnight in the fridge before using.

Reheating

• Reheat the quinoa and vegetables in a microwave-safe dish covered with a damp paper towel for 1-2 minutes, or until heated through.
• Alternatively, warm them on a skillet over medium heat, adding a splash of vegetable broth if needed to prevent sticking.

FAQs

Here are some common questions about this delightful recipe!

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

Absolutely! Feel free to mix and match your favorite seasonal vegetables. Broccoli, carrots, or even corn would work beautifully.

How do I know when my quinoa is done?

Quinoa is cooked when it becomes fluffy and the little spirals (germ) separate from the grains. This usually takes about 15 minutes when simmered in vegetable broth.

Is this Grilled Veggie Bowl with Quinoa vegan-friendly?

Yes! This recipe is entirely plant-based, making it a nutritious option for vegans and vegetarians alike.

Can I prepare this bowl ahead of time?

Yes! You can grill your veggies and cook your quinoa ahead of time, making it perfect for meal prep.

Final Thoughts

I hope you find joy in creating your own Grilled Veggie Bowl with Quinoa! It’s not just a meal; it’s a colorful celebration of flavors that nourishes both body and soul. Whether you’re enjoying it solo or sharing it with loved ones, this recipe is special because it allows you to customize each bowl to your liking. Happy cooking, and I can’t wait for you to try this delicious dish!