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Grilled Veggie Bowl with Quinoa

Grilled Veggie Bowl with Quinoa
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Discover the joy of a colorful and nutritious meal with this Grilled Veggie Bowl with Quinoa. Bursting with vibrant flavors, this dish is perfect for busy weeknights or as a delightful centerpiece for family gatherings. The combination of grilled vegetables and fluffy quinoa creates a satisfying meal that feels hearty yet wholesome. Plus, it’s easily customizable to cater to everyone’s tastes, ensuring that even picky eaters will find something to enjoy. This recipe is not only simple to prepare but also packed with vitamins and minerals, making it a deliciously healthy option for any occasion.

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
  • 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 sea salt in a pot; bring to a boil. Reduce heat and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
  2. Slice vegetables as specified and place in a bowl.
  3. Whisk together marinade ingredients; pour over vegetables and toss to coat.
  4. Preheat grill over medium-high heat; grill veggies for about 5-7 minutes per side until charred and tender.
  5. Combine dressing ingredients in a bowl or jar; whisk until smooth.
  6. Assemble bowls with quinoa as the base topped with grilled veggies and drizzle dressing before serving.

Nutrition

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