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Grilled Veggie Bowl with Quinoa

Grilled Veggie Bowl with Quinoa
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Indulge in a colorful and nutritious Grilled Veggie Bowl with Quinoa, perfect for any day of the week! This delightful dish combines perfectly grilled vegetables and fluffy quinoa, creating a satisfying meal packed with vibrant flavors. Whether you’re preparing a quick dinner or meal prepping for the week, this bowl is both healthy and customizable to suit your taste preferences. With every bite, enjoy the natural sweetness of the grilled veggies, complemented by a zesty dressing that elevates the entire dish. It’s not just a feast for the eyes but also a wholesome option that everyone in the family will love!

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
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper to taste

Instructions

  1. Rinse quinoa under cold water. Combine with vegetable broth and sea salt in a pot; bring to a boil. Reduce heat to low and simmer until liquid is absorbed (about 15 minutes). Fluff with a fork.
  2. Slice all vegetables into uniform pieces for even cooking.
  3. Mix olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and pepper in a bowl. Toss vegetables in the marinade.
  4. Preheat grill to medium-high heat and grill vegetables for about 5-7 minutes on each side until tender and charred.
  5. For the dressing, whisk together olive oil, lemon juice, maple syrup or honey, Dijon mustard, minced garlic along with salt and pepper.
  6. Assemble bowls by layering cooked quinoa and topping with grilled veggies. Drizzle dressing over top.

Nutrition

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