Grilled Veggie Bowl with Quinoa

If you’re looking for a delicious and healthy meal that’s perfect for any occasion, the Grilled Veggie Bowl with Quinoa is just what you need! This recipe holds a special place in my heart because it’s not only packed with vibrant flavors but also incredibly easy to make. Whether you’re enjoying a busy weeknight dinner or hosting a family gathering, this bowl is sure to please everyone at the table. Plus, it’s a fantastic way to sneak in those essential veggies while keeping things light and satisfying!

Imagine biting into perfectly grilled vegetables, their natural sweetness enhanced by the grill’s magic, all served over fluffy quinoa. It’s a colorful feast that looks as good as it tastes!

Why You’ll Love This Recipe

• Quick and Easy: This dish comes together in about 30 minutes, making it ideal for those hectic evenings.
• Nutrient-Packed: With quinoa and fresh veggies, this bowl offers a nutritious boost that’s great for your body.
• Customizable: Feel free to mix and match your favorite vegetables or toppings according to the season!
• Meal Prep Friendly: Make a big batch at the beginning of the week for quick lunches or dinners later on.
• Family-Friendly: Kids love the colorful veggies, and it’s an excellent opportunity to introduce new flavors.

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients for this delightful bowl. Each one plays an important role in creating that beautiful blend of flavors and textures.

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, which caramelize beautifully on the grill.
• 8 ounces baby bella mushrooms: Left whole or halved, these add a wonderfully 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 helps prevent sticking and allows the vegetables to caramelize.
• 2 tablespoons balsamic vinegar: Adds a touch of tangy sweetness that enhances the natural sugars in the vegetables.
• 2 cloves garlic, minced: Provides a pungent aroma for our marinade.
• 1 teaspoon dried oregano: Lends an earthy Mediterranean flavor.
• 1/2 teaspoon dried basil: Adds sweet, peppery notes to our veggie mix.
• 1/2 teaspoon sea salt: To season the vegetables perfectly.
• 1/4 teaspoon black pepper: For just enough 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 a bright kick that brightens all flavors.
• 1 tablespoon maple syrup or honey: A hint of sweetness balances out acidity; use maple syrup for vegan options.
• 1 tablespoon chopped fresh parsley: Offers clean freshness to finish our bowl beautifully.
• 1 teaspoon Dijon mustard: Acts as an emulsifier for our creamy dressing blend.
• 1 clove garlic, minced: For an extra layer of zesty flavor in our dressing.
• Salt and freshly ground black pepper to taste: Adjust seasoning to your preference.

Variations

One of my favorite things about this Grilled Veggie Bowl with Quinoa is how flexible it is! You can easily tailor it to your taste or what you have on hand. Here are some fun ideas:

• Swap in seasonal veggies: Use whatever vegetables are fresh at your local market—think eggplant or cherry tomatoes!
• Add some crunch: Toss in some toasted nuts or seeds like almonds or pumpkin seeds for added texture and nutrition.
• Make it spicy: If you love heat, sprinkle some red pepper flakes over your veggies before grilling!
• Incorporate different grains: Substitute quinoa with farro or brown rice if you’re feeling adventurous!

How to Make Grilled Veggie Bowl with Quinoa

Step 1: Cook the Quinoa

Start by rinsing your quinoa under cold water. This removes any bitterness. Then combine it with vegetable broth (or water) in a pot along with sea salt. Bring it to a boil over medium heat. Once boiling, reduce heat to low and let it simmer until all liquid is absorbed—about 15 minutes. Fluff with a fork when done!

Step 2: Prepare Your Vegetables

While your quinoa cooks, wash and slice all your veggies according to their sizes listed above. The key here is uniformity; even cuts ensure everything cooks evenly on the grill!

Step 3: Make the Marinade

In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and black pepper. Toss your sliced vegetables in this mixture until they’re well-coated. Let them sit while you preheat your grill!

Step 4: Grill Those Veggies!

Preheat your grill to medium-high heat. Place each veggie piece directly onto the grill grates. Grill them for about 5-7 minutes on each side until they achieve nice char marks and tenderness. Keep an eye on them—they’re best when they’re slightly caramelized!

Step 5: Prepare Your Dressing

In another small bowl or jar, whisk together olive oil, lemon juice, maple syrup (or honey), Dijon mustard, minced garlic along with salt and pepper. Taste it; adjust as needed! This dressing will elevate every bite.

Step 6: Assemble Your Bowl

Start by layering fluffy quinoa at the bottom of each bowl. Top generously with grilled veggies before drizzling over that zesty dressing we made earlier! Finish off with chopped parsley for that fresh touch.

And there you have it—a beautiful Grilled Veggie Bowl with Quinoa ready to be enjoyed! I hope you love this recipe as much as I do!

Pro Tips for Making Grilled Veggie Bowl with Quinoa

Creating a delicious Grilled Veggie Bowl with Quinoa is a fantastic way to enjoy the bounty of fresh vegetables. Here are some tips to elevate your dish:

• Prep Ahead: Chopping your vegetables and marinating them the night before can save time and infuse flavors more deeply, making your grilling experience smoother.

• Use High Heat: Preheat your grill to medium-high heat before adding the veggies. This ensures perfect char marks and caramelization, bringing out the natural sweetness in each vegetable.

• Don’t Overcrowd the Grill: Give each piece of vegetable enough space on the grill. Overcrowding can lead to steaming instead of grilling, which won’t give you that lovely char and texture.

• Experiment with Vegetables: Feel free to swap in seasonal veggies or whatever you have on hand. Seasonal produce will not only enhance flavor but also add variety to your bowl.

• Dress it Warm: Tossing your grilled veggies with dressing while they’re still warm helps them absorb flavors better. This small step makes a significant difference in taste!

How to Serve Grilled Veggie Bowl with Quinoa

Serving your Grilled Veggie Bowl is just as important as preparing it! Presentation can make all the difference, and there are several ways to enjoy this vibrant dish.

Garnishes

• Fresh Herbs: A sprinkle of chopped fresh herbs like cilantro or basil adds a pop of color and freshness that brightens up the bowl.
• Avocado Slices: Creamy avocado complements the grilled veggies perfectly, adding richness and a lovely texture.
• Toasted Seeds or Nuts: Adding toasted sunflower seeds or sliced almonds gives an extra crunch and nutty flavor, enhancing the overall experience.

Side Dishes

• Cucumber Salad: A refreshing cucumber salad dressed in lemon juice provides a crisp contrast to the warm quinoa bowl, balancing flavors beautifully.
• Hummus with Pita Chips: Serve a side of hummus for dipping crunchy pita chips. The creaminess of hummus pairs well with grilled veggies.
• Roasted Sweet Potatoes: Sweet potatoes roasted until caramelized provide a sweet contrast that complements both quinoa and grilled vegetables.
• Mixed Green Salad: A simple mixed green salad drizzled with light vinaigrette adds freshness and a delightful crunch beside your hearty grain bowl.

With these serving suggestions, your Grilled Veggie Bowl with Quinoa will not only be nutritious but also visually appealing and satisfying. Enjoy sharing this dish with friends or savoring it all on your own!

Make Ahead and Storage

This Grilled Veggie Bowl with Quinoa is perfect for meal prep! It stores well, allowing you to enjoy delicious and healthy meals throughout the week without much hassle.

Storing Leftovers

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

Freezing

• For longer storage, freeze individual portions of the quinoa and grilled veggies in freezer-safe bags or containers.
• Ensure as much air as possible is removed from the bags before sealing.
• Use within 2-3 months for best quality.

Reheating

• Thaw frozen portions overnight in the refrigerator before reheating.
• Reheat in a microwave-safe dish or on the stovetop over low heat until warmed through.
• Add a splash of vegetable broth or water to prevent drying out during reheating.

FAQs

Have questions about making this delicious dish? Here are some common inquiries!

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

Absolutely! Feel free to swap in your favorite seasonal veggies or whatever you have on hand. Just keep an eye on cooking times, as different vegetables may require adjustment.

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

This recipe is already vegan-friendly! Just ensure that any additional ingredients, such as dressings or toppings, are also plant-based.

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

You can enjoy it on its own or pair it with other protein sources like beans, chickpeas, or tofu for a heartier meal.

How do I achieve perfectly cooked quinoa for my Grilled Veggie Bowl?

Rinse your quinoa before cooking to remove any bitterness. Cook it in vegetable broth for added flavor, and let it sit covered after cooking to allow steam to finish cooking it perfectly fluffy.

Final Thoughts

I hope you’re feeling inspired to whip up this vibrant and nourishing Grilled Veggie Bowl with Quinoa! It’s not only packed with nutrients but also bursting with flavor. Enjoy every bite knowing you’ve prepared something wholesome and colorful. Don’t hesitate to experiment with your favorite veggies or toppings—make it your own! Happy cooking!