Grilled Veggie Bowl with Quinoa

If you’re looking for a vibrant and nutritious dish that brings together the best of fresh vegetables and wholesome grains, you’ve landed in the right spot! This Grilled Veggie Bowl with Quinoa is one of my all-time favorites. It’s not just colorful and delicious; it’s also packed with nutrients, making it perfect for busy weeknights or family gatherings. The grilled veggies add a wonderful smoky flavor, while the quinoa serves as a hearty base. You’ll find that this bowl is as versatile as it is satisfying!

Whether you’re feeding a crowd or just whipping up something for yourself, this recipe is sure to please. Plus, it’s super easy to make ahead of time, so you can enjoy leftovers throughout the week!

Why You’ll Love This Recipe

• Deliciously Nutritious: This bowl features a rainbow of grilled veggies alongside protein-rich quinoa, making it a healthy choice any day of the week.
• Easy to Prepare: With simple steps and minimal prep time, you’ll have this wholesome meal ready in no time!
• Perfect for Meal Prep: Make a big batch on Sunday and enjoy it throughout the week—just store the components separately to keep everything fresh.
• Customizable: You can easily swap in your favorite seasonal vegetables or grains to match what you have on hand.
• Family-Friendly: Even picky eaters will love the sweet flavors from grilled veggies and the satisfying texture of quinoa.

Ingredients You’ll Need

Let’s gather the ingredients! These are all simple and wholesome items that you might already have in your pantry or fridge. Each one plays an important role in creating that delightful combination of flavors.

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, losing their sharp bite and becoming sweet.
• 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, aromatic foundation for the marinade.
• 1 teaspoon dried oregano: Lends a classic, earthy Mediterranean flavor.
• 1/2 teaspoon dried basil: Adds a hint of sweet, peppery flavor.
• 1/2 teaspoon sea salt: To season the vegetables.
• 1/4 teaspoon black pepper: For a little bit of 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, acidic kick that cuts through richness and brightens all flavors.
• 1 tablespoon maple syrup or honey: A touch of sweetness to balance acidity. Use maple syrup for a vegan option.
• 1 tablespoon chopped fresh parsley: Adds clean, grassy freshness.
• 1 teaspoon Dijon mustard: Acts as an emulsifier to help blend oil and lemon juice into creamy dressing.
• 1 clove garlic, minced: For an extra layer of zesty flavor.
• Salt and freshly ground black pepper to taste: To season dressing to perfection.

Variations

One thing I love about this Grilled Veggie Bowl with Quinoa is how flexible it is! Feel free to make it your own by trying out some different ingredients.

• Swap in different grains: If you’re in the mood for something different, try using farro or brown rice instead of quinoa for added texture!
• Add some spice: Toss in some chili flakes or diced jalapeños if you like things spicy—this will give your bowl an exciting kick!
• Experiment with veggies: Seasonal veggies like eggplant or corn can be great additions. Just remember to adjust cooking times as needed!
• Top with nuts or seeds: Sprinkle some toasted sunflower seeds or almonds on top for an added crunch and nutrition boost.

How to Make Grilled Veggie Bowl with Quinoa

Step 1: Cook Your Quinoa

Start by rinsing your quinoa under cold water. This helps remove any bitterness from its outer coating. Combine it with vegetable broth (or water) and sea salt in a saucepan. Bring it to a boil over medium heat. Once boiling, reduce heat to low, cover tightly, and let simmer for about 15 minutes until all liquid is absorbed. Fluff it with a fork once done—this makes each grain light and fluffy!

Step 2: Prepare Your Vegetables

While your quinoa cooks away happily on the stove, let’s focus on those lovely veggies! Slice your bell peppers, zucchini, yellow squash, red onion, baby bella mushrooms, and asparagus as described earlier. The key here is cutting them evenly so they cook at similar rates on the grill.

Step 3: Make Your Marinade

In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, sea salt, and black pepper until combined. This marinade not only enhances flavors but also helps prevent sticking during grilling.

Step 4: Marinate Your Vegetables

Place your sliced veggies into another bowl (or even better—a resealable plastic bag) and pour half of your marinade over them. Toss everything well until all pieces are coated evenly. Let them sit for about 15-30 minutes to soak up those delicious flavors!

Step 5: Grill Your Veggies

Preheat your grill over medium-high heat. Once hot enough (you can hold your hand above it for just two seconds), place those marinated veggies directly onto the grates. Grill each side for about 3-5 minutes until they’re tender with lovely grill marks—don’t forget to keep an eye on them!

Step 6: Whisk Up Your Dressing

While everything grills beautifully away outside (or indoors if using stovetop), prepare your dressing by whisking together olive oil, lemon juice, maple syrup (or honey), parsley, Dijon mustard & minced garlic in another small bowl until smooth. Season with salt & pepper according to taste—you want this dressing bursting with freshness!

Step 7: Assemble Your Bowl

Now comes my favorite part—assembling! Start by placing cooked quinoa at the bottom of each serving bowl. Next place heaping portions of grilled vegetables atop that fluffy base before drizzling generously with your homemade dressing—you won’t regret this step!

Step 8: Serve & Enjoy!

Finally! Dig into this colorful feast! Whether it’s lunch or dinner—or even breakfast if that’s how you roll—you’ll love every bite filled with smoky grilled goodness paired perfectly alongside nutty quinoa!

Pro Tips for Making Grilled Veggie Bowl with Quinoa

Creating a delicious Grilled Veggie Bowl with Quinoa is all about maximizing flavor and texture. Here are some tips to help you achieve the best results:

• Choose Fresh Vegetables: Selecting fresh, in-season produce not only enhances the flavor but also ensures vibrant colors and textures in your dish.

• Pre-soak the Quinoa: Rinsing or soaking quinoa before cooking removes its natural coating, saponin, which can impart a bitter taste. This step will ensure your quinoa has a pleasant, nutty flavor.

• Marinate for Flavor: Letting your vegetables marinate for at least 30 minutes before grilling allows them to absorb all those delicious flavors from the olive oil, balsamic vinegar, and spices.

• Grill on High Heat: Preheat your grill to high to achieve that perfect char on your veggies. A hot grill also helps lock in moisture while giving you those beautiful grill marks.

• Don’t Crowd the Grill: Give each piece of vegetable enough space on the grill, allowing them to cook evenly and develop deep flavors without steaming.

How to Serve Grilled Veggie Bowl with Quinoa

Presenting your Grilled Veggie Bowl with Quinoa can be as delightful as eating it! Here are some ideas to make your dish not just delicious but visually appealing as well.

Garnishes

• Fresh herbs: Chopped parsley or cilantro adds freshness and color.
• Sliced avocado: Creamy avocado slices bring richness that pairs beautifully with grilled veggies.
• Toasted seeds or nuts: A sprinkle of sesame seeds or toasted sunflower seeds provides a delightful crunch.

Side Dishes

• Lemon Garlic Hummus: This creamy dip made from chickpeas offers a zesty complement to your veggie bowl, perfect for scooping up with pita chips or fresh veggies.

• Cucumber Salad: Light and refreshing, a simple salad dressed with olive oil and lemon juice balances the hearty nature of the grilled bowl.

• Quinoa Tabbouleh: Packed with fresh parsley, tomatoes, and lemon, this herbaceous salad adds extra nutrition and brightness alongside your main dish.

• Roasted Sweet Potatoes: Sweet potatoes roasted until crispy serve as a delightful contrast to the grilled vegetables’ texture while adding natural sweetness.

Now you’re ready to create an appealing Grilled Veggie Bowl with Quinoa that not only satisfies your hunger but also delights the eyes! Enjoy every bite of this nutritious meal!

Make Ahead and Storage

This Grilled Veggie Bowl with Quinoa is perfect for meal prep! You can easily whip up a batch in advance, making it a go-to option for busy weekdays or quick lunches.

Storing Leftovers

• Allow the grilled veggies and quinoa to cool completely before storing.
• Place them in an airtight container and refrigerate for up to 4 days.
• Keep the dressing separate until you’re ready to serve to maintain freshness.

Freezing

• To freeze the grilled veggies and quinoa, ensure they are cooled and stored in freezer-safe bags or containers.
• They can be frozen for up to 3 months.
• Label the containers with the date for easy tracking.

Reheating

• Thaw frozen components in the refrigerator overnight before reheating.
• Reheat in a skillet over medium heat until warmed through, about 5-7 minutes.
• You can also microwave them, covered, on medium power until heated, stirring occasionally.

FAQs

Have questions about this delicious recipe? Here are some common queries!

Can I make the Grilled Veggie Bowl with Quinoa vegan?

Absolutely! This recipe is already vegan-friendly. Just use maple syrup instead of honey in the dressing for a fully plant-based option.

How long does the Grilled Veggie Bowl with Quinoa stay fresh?

When stored properly in an airtight container in the fridge, your veggie bowl will stay fresh for up to 4 days. For longer storage, consider freezing it!

What vegetables can I substitute in this Grilled Veggie Bowl with Quinoa?

Feel free to mix and match! Seasonal vegetables like eggplant, cherry tomatoes, or broccoli work wonderfully. Just ensure they’re suitable for grilling!

Can I add protein to my Grilled Veggie Bowl with Quinoa?

Definitely! You can add chickpeas, black beans, or your favorite plant-based protein for an extra boost of nutrition.

Final Thoughts

I hope you enjoy making this vibrant Grilled Veggie Bowl with Quinoa as much as I do! It’s a delightful dish that brings together wholesome ingredients and bold flavors. Whether you’re enjoying it as a meal prep option or a quick weeknight dinner, it’s sure to brighten your plate. Don’t hesitate to get creative and make it your own—happy cooking!