Grilled Veggie Bowl with Quinoa

If you’re looking for a vibrant, nutritious meal that’s as easy to whip up as it is delicious, the Grilled Veggie Bowl with Quinoa is just what you need! This recipe has become a staple in my kitchen because it blends colorful, grilled vegetables with fluffy quinoa for a dish that’s both hearty and refreshing. Perfect for busy weeknights or laid-back family gatherings, this bowl is not only a feast for the eyes but also a wonderful way to enjoy wholesome ingredients.

This recipe shines in its simplicity and versatility. Whether you’re feeding a crowd or just yourself, the Grilled Veggie Bowl with Quinoa will keep everyone satisfied and happy!

Why You’ll Love This Recipe

• Easy to Prepare: With minimal chopping and grilling, this dish comes together quickly, making it perfect for any night of the week.
• Family-Friendly Appeal: Kids love the colorful veggies and fun textures. Plus, they can help assemble their own bowls!
• Make-Ahead Convenience: Cook extra quinoa and grill veggies in advance. Store them separately for quick meals throughout the week.
• Delicious Flavor: The combination of grilled veggies with seasoned quinoa creates layers of flavor that are simply irresistible!
• Nutritious Ingredients: Packed with vitamins and minerals, this meal is a great way to boost your veggie intake.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients to make our Grilled Veggie Bowl with Quinoa! Each element contributes to a deliciously satisfying meal that you can feel good about.

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; it becomes wonderfully sweet and tender on the grill.
• 1 large yellow bell pepper: Also sliced into 1-inch strips; it adds another layer of sweetness and a beautiful pop of color.
• 1 medium zucchini: Cut lengthwise into 1/4-inch thick planks for perfect, even grilling.
• 1 medium yellow squash: Also cut into 1/4-inch planks; it offers a delicate, buttery flavor that complements the zucchini.
• 1 large red onion: Cut into 1/2-inch thick rings; these caramelize beautifully on the grill.
• 8 ounces baby bella mushrooms: Left whole or halved; they add meaty texture and earthy flavor.
• 1 bunch of asparagus: Tough ends snapped off; these slender spears cook quickly and get a delicious char.

For the Marinade

• 1/4 cup extra virgin olive oil: The base of our marinade; it helps prevent sticking and allows vegetables to caramelize.
• 2 tablespoons balsamic vinegar: Adds tangy sweetness that enhances natural sugars in vegetables.
• 2 cloves garlic, minced: Provides a pungent aromatic foundation for the marinade.
• 1 teaspoon dried oregano: Lends classic earthy Mediterranean flavor.
• 1/2 teaspoon dried basil: Adds hint of sweet peppery flavor.
• 1/2 teaspoon sea salt: To season the vegetables.
• 1/4 teaspoon black pepper: For just a little spice.

For the Dressing

• 1/3 cup extra virgin olive oil: A high-quality oil forms the rich base of our dressing.
• 3 tablespoons fresh lemon juice: Provides bright acidity that cuts through richness and brightens flavors.
• 1 tablespoon maple syrup or honey: A touch of sweetness to balance acidity. Use maple syrup for vegan option.
• 1 tablespoon chopped fresh parsley: Adds clean grassy freshness.
• 1 teaspoon Dijon mustard: Acts as an emulsifier for creamy dressing stability.
• 1 clove garlic, minced: For an extra layer of zesty flavor.
• Salt and freshly ground black pepper to taste: To season dressing perfectly.

Variations

One of my favorite things about this Grilled Veggie Bowl with Quinoa is how flexible it is. You can easily adapt it based on what you have on hand or your personal tastes!

• Swap in your favorite veggies: Feel free to use zucchini blossoms or eggplant instead! Just ensure they’re cut appropriately for grilling.
• Add some protein: Toss in chickpeas or black beans after grilling for added protein – they’re both great options!
• Try different grains: If you’re not in the mood for quinoa, switch it up with brown rice or farro – both will work beautifully here!
• Spice it up: Add your favorite spices to either your marinade or dressing for an extra kick that matches your mood!

How to Make Grilled Veggie Bowl with Quinoa

Step 1: Cook the Quinoa

Start by rinsing your quinoa under cold water. This helps remove bitterness. Then combine it with vegetable broth (or water) in a pot along with sea salt. Bring everything to a boil, then reduce heat to low and cover. Let it simmer until all liquid is absorbed—about 15 minutes—then fluff with a fork!

Step 2: Prepare Your Marinade

In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, sea salt, and black pepper. This marinade will enhance your veggies’ natural flavors while adding depth through grilling.

Step 3: Grill Your Vegetables

Preheat your grill over medium-high heat. Toss all your cut vegetables in half of the marinade until well coated. Place them directly on the grill grates. Grill until tender (around 5-7 minutes), flipping halfway through. Keep an eye on them so they don’t char too much!

Step 4: Make Your Dressing

In another bowl, combine olive oil, lemon juice, maple syrup (or honey), parsley, Dijon mustard, minced garlic, plus salt and pepper to taste. Whisk until smooth – this luscious dressing ties everything together beautifully!

Step 5: Assemble Your Bowl

Once everything is cooked and ready to go – it’s time to assemble! Start by placing quinoa at the bottom of each bowl then top generously with those gorgeous grilled veggies. Drizzle dressing over everything and give it all one last toss if desired.

And there you have it! A beautiful Grilled Veggie Bowl with Quinoa that’s sure to please anyone at your table while also being packed full of goodness! Enjoy every bite!

Pro Tips for Making Grilled Veggie Bowl with Quinoa

Creating the perfect Grilled Veggie Bowl with Quinoa is all about balance and flavor, so here are some tips to help you shine in the kitchen!

• Prep Ahead: Marinating your veggies a few hours before grilling enhances their flavor. It allows time for the herbs and spices to penetrate, resulting in a more delicious final dish.

• Use a Grill Basket: If you’re worried about small veggie pieces falling through the grill grates, use a grill basket. It makes cooking easier and ensures everything gets that lovely char without the hassle.

• Mix Up Your Veggies: Feel free to swap in seasonal vegetables like eggplant or cherry tomatoes. This not only adds variety but also lets you enjoy fresh produce while it’s at its peak.

• Don’t Overcrowd the Grill: Give each vegetable enough space on the grill to get that beautiful char. Overcrowding can lead to steaming instead of grilling, which means less flavor.

• Taste as You Go: Adjust seasoning during the cooking process. This helps develop the flavors perfectly, ensuring your dish is just how you like it!

How to Serve Grilled Veggie Bowl with Quinoa

Serving your Grilled Veggie Bowl with Quinoa is a delightful experience! Think of vibrant colors and fresh flavors, making it not only satisfying to eat but beautiful to present.

Garnishes

• Chopped Fresh Herbs: Add a sprinkle of fresh basil or cilantro right before serving for a burst of freshness.
• Sliced Avocado: Creamy avocado slices elevate your bowl’s texture and provide healthy fats.
• Toasted Seeds or Nuts: A handful of sunflower seeds or toasted pine nuts can add a wonderful crunch and nutty flavor.

Side Dishes

• Crispy Roasted Chickpeas: Seasoned chickpeas roasted until crunchy make for an excellent protein-packed side that complements your veggie bowl beautifully.
• Cucumber Salad: A refreshing cucumber salad drizzled with lemon juice and olive oil will cleanse your palate and add a crisp contrast.
• Hummus and Pita Bread: Creamy hummus served with warm pita bread offers additional flavors and textures that pair wonderfully with grilled veggies.
• Herbed Couscous: Fluffy couscous tossed with fresh herbs like parsley and mint serves as a light, aromatic side that balances the hearty quinoa bowl.

With these tips and serving suggestions, you’re all set to create an unforgettable Grilled Veggie Bowl with Quinoa experience! Enjoy every bite!

Make Ahead and Storage

This Grilled Veggie Bowl with Quinoa is perfect for meal prep! It keeps well in the fridge, making it easy to whip up a delicious, nutritious meal anytime.

Storing Leftovers

• Allow the grilled veggies and quinoa to cool completely before storing.
• Transfer them into airtight containers.
• Store in the refrigerator for up to 4 days.

Freezing

• Portion out the grilled veggies and quinoa into freezer-safe bags or containers.
• Label with the date and freeze for up to 3 months.
• Thaw overnight in the refrigerator before reheating.

Reheating

• For best results, reheat in a skillet over medium heat until warmed through.
• You can also use a microwave; just cover and heat for 1-2 minutes, stirring halfway through.

FAQs

Here are some common questions you might have about this recipe:

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

Absolutely! Feel free to swap in your favorite seasonal vegetables or whatever you have on hand. Just keep an eye on cooking times as some veggies may grill faster than others.

How do I make the Grilled Veggie Bowl with Quinoa vegan?

This recipe is already vegan-friendly! Just make sure to use maple syrup instead of honey for the dressing.

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

This bowl is hearty on its own, but you can pair it with a side salad, some crusty bread, or even your favorite plant-based protein for additional nutrition.

How long does quinoa take to cook?

Quinoa typically cooks in about 15 minutes. Just simmer it in vegetable broth or water until it’s fluffy!

Final Thoughts

I hope you find joy in making this Grilled Veggie Bowl with Quinoa! It’s packed with flavors and textures that come together beautifully. The vibrant colors from the grilled veggies make every bite delightful. Enjoy experimenting with different ingredients and flavors, and remember—cooking should always be fun! Happy grilling!