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Grilled Veggie Bowl with Quinoa

Grilled Veggie Bowl with Quinoa

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If you’re seeking a dish that embraces the essence of wholesome eating, look no further than the Grilled Veggie Bowl with Quinoa. This vibrant recipe showcases an array of colorful vegetables paired with fluffy quinoa, creating a delightful balance of flavors and textures. Perfect for busy weeknights or family gatherings, this bowl is both nutritious and satisfying. With its versatility, you can customize it to your liking by swapping in seasonal veggies or adding your favorite toppings.

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 (for finishing)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse quinoa under cold water. Combine with vegetable broth and sea salt in a saucepan. Bring to a boil then reduce heat and simmer for about 15 minutes until fluffy. Fluff with a fork.
  2. Slice vegetables as instructed and marinate them in olive oil, balsamic vinegar, garlic, oregano, basil, salt, and pepper for 15 minutes.
  3. Preheat grill to medium-high heat. Grill marinated vegetables for 4-5 minutes per side until tender and charred.
  4. Whisk together dressing ingredients: olive oil, lemon juice, maple syrup, Dijon mustard, garlic, salt, and pepper.
  5. Assemble bowls with quinoa topped with grilled veggies and drizzle dressing over.

Nutrition