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Grilled Veggie Bowl with Quinoa

Grilled Veggie Bowl with Quinoa
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Indulge in a vibrant and nutritious Grilled Veggie Bowl with Quinoa that not only dazzles the eye but also nourishes the body. This delightful dish combines an array of colorful grilled vegetables with protein-packed quinoa, creating a satisfying meal perfect for any occasion. Whether you’re prepping for a busy week ahead or enjoying a sunny gathering with friends, this recipe is versatile and easily customizable to suit your taste. The grilling process caramelizes the veggies, enhancing their natural sweetness and making every bite a delicious experience. Topped with a zesty homemade dressing, this bowl is bound to become a staple in your kitchen.

Ingredients

Scale
  • 1 cup uncooked quinoa (tri-color or white)
  • 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 asparagus
  • 1/4 cup extra virgin olive oil (for marinade)
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced (for marinade)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon sea salt (for marinade)
  • 1/4 teaspoon black pepper
  • 1/3 cup extra virgin olive oil (for dressing)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup or honey
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced (for dressing)
  • Salt and freshly ground black pepper to taste (for dressing)

Instructions

  1. Rinse quinoa under cold water and cook it in vegetable broth with sea salt according to package instructions (about 15 minutes).
  2. While quinoa cooks, slice all vegetables uniformly.
  3. Whisk together marinade ingredients: olive oil, balsamic vinegar, garlic, oregano, basil, salt, and pepper.
  4. Marinate sliced veggies for at least 30 minutes.
  5. Preheat grill to medium-high heat; grill veggies for about 5-7 minutes per side until tender and charred.
  6. Prepare the dressing by mixing olive oil with lemon juice, maple syrup (or honey), parsley, Dijon mustard, and garlic in a bowl until smooth.
  7. Assemble your bowl by layering cooked quinoa topped with grilled vegetables and drizzled with dressing.

Nutrition

Find it online: https://thecookingboard.com/grilled-veggie-bowl-with-quinoa/