Grilled Veggie Bowl with Quinoa

If you’re looking for a meal that’s as colorful and vibrant as it is nourishing, then this Grilled Veggie Bowl with Quinoa is just the ticket! This recipe has been a staple in my kitchen for years, and I love how it brings together a variety of fresh vegetables and wholesome quinoa. Whether it’s a busy weeknight dinner or a sunny weekend gathering with friends, this bowl is perfect for any occasion. The best part? It’s not just delicious; it’s also packed with nutrients!

The magic of this dish lies in the grilling process, which caramelizes the veggies and enhances their natural sweetness. Plus, it’s super customizable, making it easy to adapt to your taste preferences. So grab your favorite veggies and let’s get cooking!

Why You’ll Love This Recipe

• Nutritious and filling: With quinoa as the base, this bowl offers complete protein and plenty of fiber.
• Easy to prepare: Perfect for meal prep or quick dinners—just grill and toss!
• Family-friendly: Kids love the colorful veggies, and you can sneak in some extra greens without them noticing.
• Customizable: Swap out veggies based on what you have on hand or your personal favorites.
• Deliciously flavorful: The marinade adds depth to the grilled veggies that will have everyone coming back for seconds!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients that create a delightful blend of flavors in our Grilled Veggie Bowl with Quinoa. You’ll find everything you need right here!

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 for texture and earthy flavor.
• 1 bunch of asparagus: Tough ends snapped off; these slender spears cook quickly and get deliciously charred.

For the Marinade

• 1/4 cup extra virgin olive oil: The base of our marinade helps prevent sticking and allows vegetables to caramelize nicely.
• 2 tablespoons balsamic vinegar: Adds tangy sweetness that enhances natural sugars in the vegetables.
• 2 cloves garlic, minced: Provides an aromatic foundation for the marinade.
• 1 teaspoon dried oregano: Lends an earthy Mediterranean flavor.
• 1/2 teaspoon dried basil: Adds a hint of sweet peppery flavor.
• 1/2 teaspoon sea salt: To season the vegetables perfectly.
• 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 enhances all flavors.
• 1 tablespoon maple syrup or honey: A touch of sweetness to balance acidity. Use maple syrup for vegan options!
• 1 tablespoon chopped fresh parsley: Adds grassy freshness to the dressing.
• 1 teaspoon Dijon mustard: Acts as an emulsifier for a creamy dressing blend.
• 1 clove garlic, minced: For an added layer of zesty flavor.
• Salt and freshly ground black pepper to taste: To season your dressing perfectly.

Variations

One of my favorite things about this Grilled Veggie Bowl with Quinoa is its flexibility! You can easily adjust ingredients based on your preferences or what you have available. Here are some fun variations:

• Swap out veggies: Use whatever seasonal vegetables you like—think eggplant, cherry tomatoes, or even corn!
• Add some protein: Toss in chickpeas or black beans after grilling for an extra boost of plant-based protein.
• Spice it up: Add some cayenne pepper or chili flakes to your marinade if you like things spicy!
• Try different grains: Substitute quinoa with farro or brown rice to mix up your grain game.

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 quinoa with vegetable broth (or water) and sea salt. Bring it to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a lid, and let simmer for about 15 minutes until all liquid is absorbed. Fluff with a fork when done! Cooking quinoa perfectly ensures it’s light and fluffy—just how we want it!

Step 2: Prepare Your Vegetables

While your quinoa cooks, let’s prep those beautiful veggies! Slice all your vegetables as mentioned above. The key here is uniform cuts; this ensures even cooking on the grill. It’s such a joy watching those colors come together!

Step 3: Make the Marinade

In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and black pepper until combined. This marinade will not only season but also enhance all those lovely flavors from our grilled veggies.

Step 4: Marinate Your Veggies

Place your sliced veggies in a large mixing bowl (or zip-top bag) and pour over that delicious marinade we just made. Toss everything well so every piece is coated evenly—this step really helps bring out their natural sweetness when grilled!

Step 5: Grill Those Veggies

Preheat your grill over medium-high heat. Once hot enough (you can test with water droplets), place marinated veggies directly on grates. Grill them for about 5-7 minutes per side until they develop nice char marks and become tender yet crisp. Keep an eye on them; we don’t want any burnt offerings here!

Step 6: Make Your Dressing

While those beautiful veggies are grilling away, whip up your dressing! In another bowl, combine olive oil with lemon juice, maple syrup (or honey), parsley, Dijon mustard—and don’t forget that minced garlic! Whisk until smooth; this dressing will tie everything together beautifully!

Step 7: Assemble Your Bowl

Once everything is cooked (quinoa fluffed and veggies grilled), it’s time to build our masterpiece! Start by placing some quinoa at the bottom of each serving bowl. Top generously with grilled vegetables. Drizzle over that zesty dressing we created earlier—you’ll want every last drop! Garnish with additional parsley if desired.

And there you have it—a stunning Grilled Veggie Bowl with Quinoa that’s sure to impress! Enjoy every colorful bite filled with flavors from nature’s bounty!

Pro Tips for Making Grilled Veggie Bowl with Quinoa

Creating a delicious Grilled Veggie Bowl with Quinoa is all about maximizing flavor and texture, and I’m here to help you with some handy tips!

• Pre-soak your quinoa: Soaking quinoa for 15-30 minutes before cooking can help reduce bitterness and improve its overall texture. It also shortens the cooking time!

• Marinate your veggies: Allowing your vegetables to marinate for at least 30 minutes (or even overnight) in the olive oil, balsamic vinegar, and herbs brings out their natural flavors and makes them more tender when grilled.

• Don’t overcrowd the grill: Cooking in batches ensures even heat distribution and allows your veggies to char beautifully, creating those delightful grill marks without steaming.

• Use seasonal vegetables: Opting for seasonal produce not only enhances flavor but also supports local farmers. You can mix and match based on what’s fresh for an exciting twist each time!

• Experiment with textures: Consider adding nuts or seeds as toppings after grilling for a crunch that contrasts nicely with the tender veggies and fluffy quinoa.

How to Serve Grilled Veggie Bowl with Quinoa

Serving your Grilled Veggie Bowl with Quinoa can be just as fun as making it! There are many creative ways to present this vibrant dish that will make it visually appealing and even more enjoyable.

Garnishes

• Chopped fresh herbs: Add a sprinkle of fresh cilantro or basil on top for an aromatic touch that brightens the entire dish.
• Avocado slices: Creamy avocado not only enhances flavor but also adds healthy fats, making your bowl extra satisfying.
• Toasted seeds: A handful of sunflower or pumpkin seeds brings a delightful crunch and additional nutrition to each bite.

Side Dishes

• Crispy Roasted Chickpeas: These seasoned chickpeas are crunchy, flavorful, and packed with protein, making them a great companion to your veggie bowl.
• Simple Green Salad: A light salad with mixed greens, cucumbers, and a lemon vinaigrette complements the hearty bowl while adding freshness.
• Hummus with Pita Chips: This creamy dip pairs wonderfully as a side, offering a tasty way to scoop up any extra quinoa or grilled veggies.
• Quinoa Tabbouleh: A refreshing salad made from cooked quinoa, parsley, tomatoes, cucumber, and lemon juice adds another layer of flavor that’s both satisfying and nutritious.

With these serving ideas and pro tips in hand, you’re ready to enjoy your Grilled Veggie Bowl with Quinoa to its fullest! Happy cooking!

Make Ahead and Storage

This Grilled Veggie Bowl with Quinoa is not only delicious but also perfect for meal prep! You can easily make it ahead of time, store it, and enjoy it throughout the week.

Storing Leftovers

• Allow the grilled veggies and quinoa to cool completely before storing.
• Transfer them into an airtight container.
• Store in the refrigerator for up to 4 days.
• Keep the dressing in a separate container to maintain freshness.

Freezing

• Let the cooked quinoa and veggies cool down before freezing.
• Portion them into freezer-safe bags or containers, making sure to remove as much air as possible.
• Label with the date and freeze for up to 3 months.
• For best results, consume within 1-2 months.

Reheating

• Thaw frozen quinoa and veggies in the refrigerator overnight before reheating.
• Reheat in a skillet over medium heat until warmed through, adding a splash of vegetable broth if needed.
• Alternatively, use a microwave to heat in short bursts, stirring occasionally until hot.

FAQs

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

Can I customize the Grilled Veggie Bowl with Quinoa?

Absolutely! Feel free to swap out your favorite vegetables based on the season or what you have on hand. Just keep an eye on cooking times for different veggies.

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

This bowl pairs wonderfully with additional proteins like chickpeas or grilled tofu for a heartier meal. You can also add more greens or enjoy it alongside a fresh salad.

How do I ensure my Grilled Veggie Bowl with Quinoa is flavorful?

Using vegetable broth instead of water when cooking quinoa is key! Additionally, marinating your vegetables thoroughly will enhance their flavor during grilling.

Final Thoughts

I hope you enjoy making this Grilled Veggie Bowl with Quinoa as much as I do! It’s colorful, packed with nutrients, and absolutely delicious. Whether you’re prepping for the week or serving it at a gathering, this recipe is sure to impress. Happy cooking, and don’t hesitate to share your creations!