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Grilled Veggie Bowl with Quinoa

Grilled Veggie Bowl with Quinoa
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Experience a colorful explosion of flavors with this Grilled Veggie Bowl with Quinoa, a healthy dish brimming with fresh, vibrant vegetables and protein-packed quinoa. Perfect for meal prep or weeknight dinners, this bowl is both nutritious and satisfying. The smoky grilled vegetables perfectly complement the nutty quinoa, creating a delightful texture and taste. Customize it with seasonal veggies and enjoy leftovers throughout the week!

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

Instructions

  1. Rinse quinoa under cold water; combine with vegetable broth and salt in a saucepan. Bring to boil, then reduce heat to low and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
  2. Slice all vegetables evenly for grilling.
  3. In a bowl, mix marinade ingredients and toss in vegetables; let marinate for 30 minutes.
  4. Preheat grill to medium-high heat; grill vegetables for about 3-5 minutes on each side until tender.
  5. For the dressing, whisk together olive oil, lemon juice, maple syrup (or honey), parsley, Dijon mustard, minced garlic, salt, and pepper until smooth.
  6. Assemble by placing quinoa at the bottom of bowls topped with grilled veggies and finished with dressing.

Nutrition

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