Grilled Veggie Bowl with Quinoa

If you’re looking for a dish that’s both delicious and packed with nutrients, you’re in the right place! This Grilled Veggie Bowl with Quinoa is one of my all-time favorites. It combines the earthy flavors of grilled vegetables with protein-rich quinoa, making it perfect for busy weeknights or family gatherings. Whether you’re planning a cozy dinner at home or a vibrant potluck with friends, this recipe will surely impress everyone at the table.

The best part? It’s incredibly easy to whip up! You can even prepare the ingredients ahead of time, so when it’s time to eat, all you need to do is grill and toss everything together. Trust me; once you try this bowl, it will become a staple in your meal rotation!

Why You’ll Love This Recipe

• Quick and Easy: This dish comes together in no time! Perfect for those hectic evenings when you still want something healthy.
• Family-Friendly: With colorful veggies and a tasty quinoa base, this bowl is sure to please both kids and adults alike.
• Meal Prep Magic: Make a big batch and enjoy leftovers throughout the week. It tastes great warm or cold!
• Customizable: Feel free to mix and match your favorite veggies or dressings to suit your taste.
• Nutrient-Packed: Loaded with vitamins and minerals, this bowl will keep you feeling energized and satisfied.

Ingredients You’ll Need

Making this Grilled Veggie Bowl with Quinoa is as simple as gathering some wholesome ingredients. You probably have many of them in your kitchen already! Here’s what you’ll need:

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 for sweetness on the grill.
• 1 large yellow bell pepper: Adds another layer of sweetness and beautiful color.
• 1 medium zucchini: Cut lengthwise into 1/4-inch thick planks for perfect grilling.
• 1 medium yellow squash: Offers a delicate, buttery flavor that complements zucchini.
• 1 large red onion: Cut into 1/2-inch thick rings that caramelize beautifully on the grill.
• 8 ounces baby bella mushrooms: These add meaty texture and earthy flavor.
• 1 bunch of asparagus: Tough ends snapped off for quick cooking and delicious char.

For the Marinade

• 1/4 cup extra virgin olive oil: Helps prevent sticking and allows vegetables to caramelize nicely.
• 2 tablespoons balsamic vinegar: Adds tangy sweetness that enhances natural sugars in veggies.
• 2 cloves garlic, minced: Provides aromatic depth to our marinade.
• 1 teaspoon dried oregano: Lends classic Mediterranean flavor.
• 1/2 teaspoon dried basil: Adds sweet peppery notes.
• 1/2 teaspoon sea salt: To season the veggies perfectly.
• 1/4 teaspoon black pepper: For just a hint of spice.

For the Dressing

• 1/3 cup extra virgin olive oil: A rich base for our dressing.
• 3 tablespoons fresh lemon juice: Brightens flavors with an acidic kick.
• 1 tablespoon maple syrup or honey: A touch of sweetness balances acidity—use maple syrup for vegan options!
• 1 tablespoon chopped fresh parsley: Adds clean freshness to finish our dish beautifully.
• 1 teaspoon Dijon mustard: Helps emulsify our dressing into a creamy blend.
• 1 clove garlic, minced: An extra layer of zesty flavor!
• Salt and freshly ground black pepper to taste: Always season to perfection!

Variations

This recipe is wonderfully flexible! Feel free to get creative with your ingredients based on what you have on hand or what you love most.

• Swap up the grains: Try using farro, barley, or brown rice instead of quinoa for a different texture!
• Add more greens: Toss in some spinach or kale before serving if you’re craving extra greens!
• Change up the dressing: Experiment with different dressings like tahini sauce or yogurt-based dressings for varied flavors!
• Include legumes: Add chickpeas or black beans for an extra protein boost!

How to Make Grilled Veggie Bowl with Quinoa

Step 1: Prepare the Quinoa

Start by rinsing your quinoa under cold water. This step removes any bitterness. Then, combine it with vegetable broth (or water) and sea salt in a pot. Bring it to a boil over medium heat. Reducing it down to low heat after boiling allows it to simmer until fluffy—about 15 minutes. Cooking it in broth adds wonderful flavor!

Step 2: Marinate Your Vegetables

While your quinoa cooks, it’s time to prep those vibrant veggies! In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and pepper. Add all your chopped vegetables—bell peppers, zucchini, squash, onion, mushrooms, and asparagus—to this marinade. Toss everything together so each piece is well-coated; let them soak up those flavors while your quinoa finishes cooking.

Step 3: Grill the Veggies

Preheat your grill (or grill pan) over medium-high heat. Place your marinated vegetables on the grill in batches if needed so they don’t overcrowd. Grill them until they’re tender and have beautiful char marks—about 5-7 minutes per side does wonders! Remember that grilling brings out their natural sweetness.

Step 4: Prepare the Dressing

In a small bowl or jar, combine olive oil, lemon juice, maple syrup (or honey), Dijon mustard, minced garlic, salt and pepper. Whisk well until everything blends beautifully into a creamy dressing that ties all our flavors together.

Step 5: Assemble Your Bowl

Once everything is cooked through—the fluffy quinoa and perfectly charred veggies—it’s time to assemble! In bowls or plates, place a generous scoop of quinoa at the bottom. Top it off with grilled veggies then drizzle over your homemade dressing. Garnish each bowl with fresh parsley for that lovely finishing touch!

Now dig in! Enjoy every bite while knowing how wholesome this Grilled Veggie Bowl with Quinoa truly is!

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 sprinkle of love. Here are some tips to elevate your dish!

• Choose Fresh Ingredients: Using seasonal and fresh vegetables not only enhances the flavor but also boosts the nutritional value of your bowl. Look for vibrant colors and firm textures at the market or grocery store.

• Marinate for Flavor: Allow your vegetables to marinate for at least 30 minutes before grilling. This helps them absorb the flavors of the marinade, making each bite bursting with taste.

• Grill Over High Heat: Preheat your grill to medium-high before adding your veggies. A hot grill ensures beautiful char marks and caramelization, which adds depth to the flavors.

• Cook in Batches: If you have a lot of vegetables, grill them in batches rather than overcrowding the grill. This ensures even cooking and prevents steaming, which keeps them crispy and delicious.

• Customize Your Dressing: Feel free to experiment with your dressing! Adding herbs like cilantro or swapping in different vinegars can create a personal touch that makes this dish uniquely yours.

How to Serve Grilled Veggie Bowl with Quinoa

Serving your Grilled Veggie Bowl with Quinoa can be as fun as making it! With just a few thoughtful touches, you can turn this healthy dish into a stunning centerpiece for your dining table.

Garnishes

• Chopped Avocado: Adds creaminess and a rich texture that complements the grilled veggies beautifully.
• Toasted Seeds: Sprinkle some pumpkin or sunflower seeds on top for a delightful crunch and an extra boost of nutrition.
• Crumbled Feta or Vegan Cheese: If you’re not avoiding dairy, crumbled feta provides a tangy contrast; for a vegan option, try using dairy-free cheese alternatives.

Side Dishes

• Crispy Roasted Chickpeas: These add protein and crunch; simply toss canned chickpeas with olive oil and spices, then roast until golden.
• Garlic Bread: A warm slice of garlic bread can be a comforting addition that pairs well with grilled flavors.
• Simple Green Salad: A light salad tossed with lemon vinaigrette can provide a refreshing contrast to the warm veggie bowl.
• Quinoa Tabbouleh: This herby salad made with quinoa gives an extra dose of flavor while complementing the main dish perfectly.

With these serving suggestions, your Grilled Veggie Bowl with Quinoa will not only be delicious but also visually appealing—perfect for sharing with family and friends! Enjoy every colorful bite!

Make Ahead and Storage

This Grilled Veggie Bowl with Quinoa is a fantastic option for meal prep! It stores well, making it easy to enjoy delicious and nutritious meals throughout the week.

Storing Leftovers

• Allow the grilled veggies and quinoa to cool completely before storing.
• Place in an airtight container to keep them fresh.
• Store in the refrigerator for up to 4 days.

Freezing

• For longer storage, freeze the grilled veggies and quinoa in a freezer-safe container.
• Make sure to separate portions for easier thawing later on.
• Use within 2-3 months for the best flavor and texture.

Reheating

• Thaw frozen portions in the refrigerator overnight before reheating.
• Gently reheat in a skillet over medium heat until warmed through, about 5-7 minutes.
• Alternatively, use a microwave-safe dish and heat in short intervals, stirring occasionally.

FAQs

If you’re curious about this recipe, you’re not alone! Here are some common questions.

Can I customize the vegetables in my Grilled Veggie Bowl with Quinoa?

Absolutely! Feel free to swap in your favorite seasonal vegetables or whatever you have on hand. Just keep in mind that different vegetables may have varying grilling times.

How can I add protein to my Grilled Veggie Bowl with Quinoa?

You can easily boost the protein content by adding chickpeas, black beans, or even some grilled tofu. These additions will complement the flavors beautifully while keeping the recipe plant-based.

What can I serve alongside my Grilled Veggie Bowl with Quinoa?

This bowl pairs wonderfully with a light salad or some crusty bread. You could also serve it alongside hummus or a yogurt alternative for added creaminess.

Final Thoughts

I hope you find joy in creating this vibrant Grilled Veggie Bowl with Quinoa! It’s not just a meal; it’s a celebration of flavors and colors that’ll brighten your day. Enjoy experimenting with different veggies and dressings, and don’t hesitate to share your experience. Happy cooking!