Grilled Veggie Bowl with Quinoa

If you’re looking for a delicious and nutritious meal that can be enjoyed any day of the week, then this Grilled Veggie Bowl with Quinoa is just what you need! This bowl is not only packed with vibrant vegetables but also offers a satisfying base of quinoa, making it perfect for busy weeknights or family gatherings. The smoky flavor from the grilled veggies combined with the nutty quinoa creates a mouthwatering dish that everyone will love. Plus, it’s a fantastic way to sneak in those servings of veggies while enjoying every bite!

Whether you’re meal prepping for the week or serving it up fresh for dinner, this recipe is sure to become a favorite in your home.

Why You’ll Love This Recipe

• Easy to Prepare: This recipe comes together quickly, making it perfect for weeknight dinners.
• Family-Friendly: Kids love colorful food, and this bowl is bursting with bright veggies that are fun to eat!
• Make-Ahead Convenience: Grill extra veggies and cook more quinoa to enjoy leftovers throughout the week.
• Delicious Flavor: The combination of grilled vegetables and zesty dressing creates an explosion of flavors in every bite.

Ingredients You’ll Need

You’ll find that these ingredients are simple and wholesome, making it easy to whip up this delightful bowl. Let’s take a look at what you 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 wonderful sweetness on the grill.
• 1 large yellow bell pepper: Also sliced into 1-inch strips, adding more sweetness and vibrant color.
• 1 medium zucchini: Cut lengthwise into 1/4-inch thick planks for perfect grilling.
• 1 medium yellow squash: Cut into 1/4-inch planks, offering a delicate buttery flavor.
• 1 large red onion: Cut into 1/2-inch thick rings that caramelize beautifully on the grill.
• 8 ounces baby bella mushrooms: Left whole or halved for meaty texture and earthy flavor.
• 1 bunch of asparagus: Tough ends snapped off; they cook quickly and get deliciously charred.

For the Marinade

• 1/4 cup extra virgin olive oil: Helps prevent sticking and aids in caramelization.
• 2 tablespoons balsamic vinegar: Adds tangy sweetness to enhance 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 to our dish.
• 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 that ties all flavors together.
• 3 tablespoons fresh lemon juice: Brightens flavors with its acidic kick.
• 1 tablespoon maple syrup or honey: Balances acidity; choose maple syrup for vegan option.
• 1 tablespoon chopped fresh parsley: Adds freshness to finish off your bowl nicely.
• 1 teaspoon Dijon mustard: Acts as an emulsifier for a creamy dressing blend.
• 1 clove garlic, minced: An extra layer of zesty goodness!
• Salt and freshly ground black pepper to taste: To season to perfection.

Variations

This recipe is wonderfully flexible! Feel free to mix things up based on your preferences or what’s in your fridge.

• Add More Protein: Toss in some chickpeas or black beans for an added protein boost and heartiness.
• Change Up Your Veggies: Use seasonal vegetables like eggplant or cherry tomatoes based on what you have available!
• Make It Spicy: Add some crushed red pepper flakes or jalapeños if you like a bit of heat in your bowl.
• Switch Up Your Grains: Try using brown rice or farro instead of quinoa for different textures!

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. In a medium saucepan, combine your rinsed quinoa with vegetable broth (or water) and sea salt. Bring it to a boil over high heat. Once boiling, reduce heat to low, cover it up tightly, and let it simmer for about 15 minutes until all liquid is absorbed. Fluff it gently with a fork once cooked!

Step 2: Prepare the Marinade

While your quinoa cooks, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, sea salt, and black pepper in a small bowl. This marinade will infuse all those beautiful grilled vegetables with flavor!

Step 3: Marinate the Veggies

Place your sliced peppers, zucchini planks, yellow squash planks, onion rings, mushrooms, and asparagus spears in a large mixing bowl. Drizzle with half of your marinade and toss until everything is well coated. Let them sit while you preheat your grill.

Step 4: Grill the Vegetables

Preheat your grill over medium-high heat. Once hot, add the marinated veggies in batches if necessary—don’t overcrowd! Grill them until they are tender and have nice char marks; about 5-7 minutes per side should do it. Remember to keep an eye on them so they don’t burn!

Step 5: Whisk Together Your Dressing

In another small bowl (or jar), combine olive oil, lemon juice, maple syrup (or honey), Dijon mustard, minced garlic along with some salt and freshly ground black pepper. Whisk until smooth—this dressing will elevate all those rich flavors!

Step 6: Assemble Your Bowls

To serve up this Grilled Veggie Bowl with Quinoa beautifully: Start by placing some fluffy quinoa at the bottom of each bowl. Top with generous portions of grilled veggies. Drizzle over your homemade dressing before finishing off with chopped fresh parsley sprinkled on top!

Enjoying this vibrant dish will brighten up any meal time!

Pro Tips for Making Grilled Veggie Bowl with Quinoa

Creating the perfect Grilled Veggie Bowl with Quinoa is a breeze with these helpful tips!

• Prep Ahead: Preparing your vegetables and quinoa in advance saves time and allows the flavors to develop, making your meal more delicious.
• Marinate for Flavor: Letting your veggies marinate for at least 30 minutes before grilling enhances their flavor. The longer they sit in the marinade, the more pronounced the taste will be.
• Grill in Batches: If you’re grilling a lot of vegetables, do it in batches to ensure even cooking. Overcrowding the grill can lead to steaming rather than grilling.
• Use a Grill Basket: For smaller veggies like mushrooms or asparagus, a grill basket keeps them secure and makes turning them easy, preventing any from falling through the grates.
• Taste Before Serving: Always taste your dish before you serve it! Adjust seasoning with salt and pepper as needed to bring out the best flavors.

How to Serve Grilled Veggie Bowl with Quinoa

Serving your Grilled Veggie Bowl can be as creative as you want it to be! Here are some ideas to make it visually stunning and absolutely delicious.

Garnishes

• Chopped Fresh Herbs: A sprinkle of fresh herbs like cilantro or basil adds color and a burst of freshness that brightens up each bite.
• Toasted Seeds or Nuts: Adding sunflower seeds or slivered almonds gives a delightful crunch and boosts the nutritional value of your bowl.
• Avocado Slices: Creamy avocado not only enhances texture but also provides healthy fats that round out your meal beautifully.

Side Dishes

• Crispy Roasted Chickpeas: These add a crunchy contrast while being high in protein and fiber. Toss chickpeas with olive oil and spices, roast until crispy, and serve alongside!
• Simple Green Salad: A light salad with mixed greens, cherry tomatoes, and cucumbers tossed in lemon vinaigrette complements the richness of the grilled veggies perfectly.
• Garlic Bread: Soft on the inside and crispy on the outside, garlic bread is an excellent side that pairs well with almost any meal. It’s perfect for soaking up any leftover dressing!
• Stuffed Bell Peppers: For a hearty option, consider stuffed bell peppers filled with rice, beans, or grains mixed with spices. They’re colorful and satisfying without being heavy.

By following these serving suggestions and tips, you’ll create not just a meal but an experience that brings warmth and joy around your table! Enjoy every bite of this nutritious Grilled Veggie Bowl with Quinoa.

Make Ahead and Storage

This Grilled Veggie Bowl with Quinoa is perfect for meal prep, allowing you to enjoy delicious, nutritious meals throughout the week. Preparing it in advance means you can savor the rich flavors of grilled vegetables and quinoa at your convenience.

Storing Leftovers

• Allow the grilled veggies and quinoa to cool completely before storing.
• Keep in an airtight container in the refrigerator for up to 4 days.
• For best results, store the dressing separately until ready to use.

Freezing

• Portion out the grilled veggies and quinoa into freezer-safe containers.
• Label containers with the date to keep track of freshness.
• Freeze for up to 3 months. Thaw overnight in the refrigerator before using.

Reheating

• For best results, reheat in a skillet over medium heat until warmed through.
• Alternatively, microwave in short intervals, stirring occasionally until heated.
• Drizzle with extra dressing or a splash of lemon juice to revive flavors.

FAQs

Here are some common questions about the Grilled Veggie Bowl with Quinoa that might help you as you prepare this dish!

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

Absolutely! Feel free to substitute any seasonal vegetables you have on hand. Just keep in mind that cooking times may vary depending on the type and size of your veggies.

How can I make my Grilled Veggie Bowl with Quinoa vegan?

This recipe is already vegan-friendly! Just make sure to use maple syrup instead of honey for sweetness. Enjoy all the vibrant flavors without any animal-derived ingredients.

What is the best way to serve a Grilled Veggie Bowl with Quinoa?

You can serve it warm or cold, either as a main dish or as a side. Top it off with your favorite dressing or fresh herbs for added flavor!

How long can I keep leftovers of Grilled Veggie Bowl with Quinoa?

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Just remember to keep any dressings separate until serving!

Final Thoughts

I hope you enjoy making this colorful and satisfying Grilled Veggie Bowl with Quinoa! It’s not just a meal; it’s an opportunity to celebrate fresh produce and wholesome ingredients. Whether you’re prepping for a busy week or just looking for a delightful dinner option, this bowl is sure to please. Happy cooking, and may every bite bring you joy!