Grilled Veggie Bowl with Quinoa

If you’re looking for a vibrant and nourishing meal, the Grilled Veggie Bowl with Quinoa is just what you need! This recipe has become a staple in my home because it’s not only packed with flavor but also super easy to prepare. Whether it’s a busy weeknight or a casual weekend gathering with friends, this bowl is perfect for any occasion. The best part? You can customize it to your heart’s content!

Imagine sitting down to a warm bowl filled with perfectly grilled vegetables and fluffy quinoa. Each bite bursts with deliciousness, making it a favorite among family and friends. Trust me; once you try this recipe, you’ll want to make it again and again!

Why You’ll Love This Recipe

• Quick and Easy: This dish comes together in no time, making it perfect for those hectic days.
• Family-Friendly: Everyone will love the colorful veggies and wholesome flavors. It’s a meal that appeals to all ages!
• Make-Ahead Friendly: Prep the ingredients ahead of time, so you can enjoy stress-free cooking when hunger strikes.
• Customizable: Feel free to swap out veggies based on your preferences or what’s in season!
• Wholesome Ingredients: Packed with nutrients, this bowl is not just delicious but good for your body too.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients that make this Grilled Veggie Bowl with Quinoa shine! You might already have many of these items in your kitchen.

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 Veggies

• 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 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; these caramelize beautifully on the grill.
• 8 ounces baby bella mushrooms: Left whole or halved; these add an earthy flavor and meaty texture.
• 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 veggies to caramelize beautifully.
• 2 tablespoons balsamic vinegar: Adds tangy sweetness that enhances the natural sugars in the vegetables.
• 2 cloves garlic, minced: Provides aromatic depth to our marinade.
• 1 teaspoon dried oregano: Lends classic Mediterranean flavor.
• 1/2 teaspoon dried basil: Adds sweet, peppery notes.
• 1/2 teaspoon sea salt: To season the vegetables perfectly.
• 1/4 teaspoon black pepper: For just a hint of spice.

For the Dressing

• 1/3 cup extra virgin olive oil: A rich base for our dressing that ties everything together.
• 3 tablespoons fresh lemon juice: Brightens all flavors with its acidic kick!
• 1 tablespoon maple syrup or honey: A touch of sweetness balances out acidity—use maple syrup for vegan options!
• 1 tablespoon chopped fresh parsley: Adds fresh brightness to finish off our dressing nicely.
• 1 teaspoon Dijon mustard: Helps emulsify our dressing into a creamy blend.
• 1 clove garlic, minced: For an extra layer of zesty flavor.
• Salt and freshly ground black pepper to taste: To season your dressing just right.

Variations

One of my favorite things about this recipe is how flexible it is! You can easily make adjustments based on what you have on hand or what you love most.

• Swap the grains: Try using farro or brown rice instead of quinoa for a different texture and flavor profile!
• Add some protein: Toss in chickpeas or grilled tofu for extra protein if you’d like to make it heartier!
• Get creative with spices: Experiment with spices like cumin or smoked paprika for added depth in your veggies!
• Mix up dressings: Consider using tahini-based dressings or yogurt dressings if you’re looking for something creamy!

How to Make Grilled Veggie Bowl with Quinoa

Step 1: Cook the Quinoa

Start by rinsing your quinoa under cold water. This step removes any bitterness. Then combine the rinsed quinoa, vegetable broth (or water), and sea salt in a pot. Bring it to a boil over medium heat. Once boiling, reduce heat to low, cover, and let simmer until fluffy—about 15 minutes. Fluff it up with a fork afterward!

Step 2: Prepare Your Vegetables

While your quinoa cooks, wash and slice all your veggies as directed above. Make sure they’re cut evenly so they grill at the same rate. This step ensures every piece gets that lovely char we love!

Step 3: Whisk Together Marinade

In a mixing bowl, combine olive oil, balsamic vinegar, garlic, oregano, basil, salt, and pepper. Whisk until well blended. This marinade will enhance their flavors while they cook!

Step 4: Grill The Veggies

Preheat your grill over medium-high heat. Toss your sliced vegetables in the marinade until they’re well coated. Place them directly onto the grill grates. Grill each vegetable type until tender and slightly charred—about 5-7 minutes per side depending on thickness!

Step 5: Make The Dressing

In another bowl (or jar), whisk together olive oil, lemon juice, maple syrup (or honey), Dijon mustard, minced garlic along with some salt and pepper. Adjust seasoning based on your taste preferences—it should be tangy yet balanced!

Step 6: Assemble Your Bowl

Once everything is cooked through—fluff up that quinoa again! In bowls (or plates), layer quinoa first followed by grilled veggies on top. Drizzle generously with dressing and sprinkle fresh parsley over everything! Enjoy every colorful bite!

Pro Tips for Making Grilled Veggie Bowl with Quinoa

Creating a delicious Grilled Veggie Bowl with Quinoa is easier than you might think! Here are some helpful tips to elevate your dish:

• Prep Ahead: Marinating your vegetables the night before allows the flavors to deepen, ensuring every bite bursts with taste.
• Use Fresh Vegetables: Opt for seasonal veggies whenever possible; they are not only tastier but also more nutritious and vibrant in color.
• Don’t Overcrowd the Grill: Give your veggies space on the grill to ensure they char nicely instead of steaming. This enhances their flavor and texture.
• Experiment with Seasonings: Feel free to mix up the herbs and spices based on what you love or have on hand. Try adding smoked paprika for a smoky flavor!
• Serve Warm or Cold: This bowl is versatile! It can be enjoyed warm right off the grill or chilled for a refreshing lunch option.

How to Serve Grilled Veggie Bowl with Quinoa

Serving your Grilled Veggie Bowl with Quinoa beautifully can make all the difference. Here are some delightful ideas:

Garnishes

• Chopped Avocado: Adds a creamy texture that complements the crunchy veggies while boosting healthy fats.
• Toasted Seeds: Sprinkle some sunflower or pumpkin seeds over the top for an added crunch and nutty flavor.
• Feta Cheese Alternative: Crumbled vegan cheese can give a tangy finish that pairs wonderfully with grilled flavors.

Side Dishes

• Crispy Roasted Chickpeas: These add a satisfying crunch and are packed with protein, making them a perfect complement to your veggie bowl.
• Lemon Herb Couscous: Light and fluffy, this dish flavored with lemon zest and fresh herbs offers a delightful side that balances well with grilled vegetables.
• Simple Green Salad: A mixed green salad dressed lightly in olive oil and lemon complements the richness of the quinoa bowl without overshadowing it.
• Grilled Corn on the Cob: Sweet, smoky corn pairs perfectly with the charred vegetables and adds a fun, summery element to your meal.

With these serving suggestions and pro tips, your Grilled Veggie Bowl with Quinoa will not only taste fantastic but also look stunning on any table. Enjoy creating this nutritious delight!

Make Ahead and Storage

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

Storing Leftovers

• Allow the grilled veggies and quinoa to cool completely before storing.
• Place them in an airtight container in the refrigerator.
• Enjoy leftovers within 3-5 days for optimal freshness.

Freezing

• To freeze, portion out the quinoa and grilled veggies into freezer-safe containers or bags.
• Label each container with the date for easy tracking.
• They can be frozen for up to 3 months.

Reheating

• For best results, thaw overnight in the refrigerator before reheating.
• You can heat in a microwave or on the stovetop until warmed through.
• Add a splash of vegetable broth or water to maintain moisture while reheating.

FAQs

Here are some common questions about the Grilled Veggie Bowl with Quinoa that may help you!

Can I use other vegetables in the Grilled Veggie Bowl with Quinoa?

Absolutely! This recipe is very versatile. Feel free to substitute any of your favorite seasonal vegetables like eggplant, carrots, or broccoli.

How do I cook quinoa for the Grilled Veggie Bowl with Quinoa?

Rinse your quinoa under cold water, then combine it with vegetable broth or water in a saucepan. Bring to a boil, reduce heat, cover, and simmer for about 15 minutes until fluffy.

Can I make the dressing ahead of time?

Yes! The dressing can be made ahead and stored in an airtight container in the refrigerator for up to a week. Just give it a good shake before using!

Final Thoughts

This Grilled Veggie Bowl with Quinoa is truly special—it’s packed with flavor, nutrients, and vibrant colors that will brighten any meal. I hope you enjoy making this recipe as much as I do! It’s perfect for sharing with loved ones or savoring during a quiet moment at home. Happy cooking!