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Grilled Veggie Bowl with Quinoa

Grilled Veggie Bowl with Quinoa
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Grilled Veggie Bowl with Quinoa is a vibrant and nutritious dish that brings together the best of fresh flavors and wholesome ingredients. This colorful bowl features protein-packed quinoa as a base, topped with a medley of beautifully grilled vegetables. Ideal for any occasion, from summer barbecues to quick weeknight dinners, this recipe promises to delight both the eyes and the palate. The combination of smoky grilled veggies with a zesty dressing elevates this meal while being entirely customizable to suit your taste preferences. Packed with essential nutrients, this dish is not only satisfying but also a fantastic option for maintaining a healthy lifestyle.

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
  • 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 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. In a pot, combine quinoa, vegetable broth, and sea salt. Bring to a boil, then reduce heat and simmer covered for about 15 minutes until liquid is absorbed. Let sit covered for 5 minutes before fluffing.
  2. In mixing bowls, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and pepper. Toss sliced vegetables in the marinade until evenly coated.
  3. Preheat grill or grill pan over medium-high heat. Grill marinated vegetables for about 5–7 minutes per side until tender with grill marks.
  4. For the dressing, whisk olive oil, lemon juice, maple syrup (or honey), Dijon mustard, minced garlic along with salt & pepper until smooth.
  5. To assemble your bowl: Start with cooked quinoa as the base and arrange grilled veggies on top. Drizzle dressing over everything and garnish with parsley.

Nutrition

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