Description
Grilled Veggie Bowl with Quinoa is a colorful and nutritious dish that brings together the wholesome goodness of quinoa and a delightful assortment of grilled vegetables. Perfect for any occasion, whether it’s a casual weeknight meal or an outdoor gathering, this bowl is not only visually appealing but also packed with flavor. The combination of marinated veggies adds a smoky sweetness, while the quinoa serves as a hearty base, rich in protein and fiber. Customizable and easy to prepare, this recipe will surely become a staple in your kitchen.
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 asparagus
- Olive oil
- Balsamic vinegar
- Garlic
- Dried oregano
- Dried basil
- Sea salt
- Black pepper
Instructions
- Rinse quinoa under cold water. In a pot, combine quinoa with vegetable broth and sea salt. Bring to boil, then reduce heat to low and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
- While quinoa cooks, slice vegetables as specified. In a bowl, mix olive oil, balsamic vinegar, minced garlic, herbs, salt, and pepper to create the marinade.
- Preheat grill to medium-high heat. Toss vegetables in marinade until coated. Grill each side for about 5–7 minutes until tender.
- Assemble bowls with quinoa topped with grilled veggies. Drizzle with dressing made from olive oil, lemon juice, maple syrup/honey, parsley, Dijon mustard, minced garlic, salt, and pepper.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Grilling
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg