If you’ve been hunting for a vibrant, wholesome dish that’s bursting with color, nutrients, and layers of flavor, then this Grilled Veggie Bowl with Quinoa Recipe is about to become your new favorite go-to. It’s a sensational mix of tender, smoky grilled vegetables paired with the nutty, fluffy texture of quinoa, all brought together with a zesty homemade dressing that makes every bite feel like a celebration. Whether you need a satisfying lunch or a light dinner, this bowl is refreshing, nourishing, and endlessly customizable.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient brings its own magic to the bowl. Every vegetable offers a unique texture and flavor, while the quinoa provides that hearty, fulfilling base. The marinades and dressing elevate the dish with a perfect balance of tangy, savory, and sweet notes.
- 1 cup uncooked tri-color or white quinoa: Quinoa is a protein-packed grain that gives the bowl an irresistibly fluffy and nutty foundation.
- 2 cups vegetable broth: Using broth instead of water to cook quinoa adds subtle depth and savoriness to the base.
- 1 large red bell pepper: Adds vibrant color and sweet crunch after grilling.
- 1 large yellow bell pepper: Pairs perfectly with the red pepper for a burst of brightness and flavor.
- 1 medium zucchini: Softens beautifully when grilled, adding a mild and juicy texture.
- 1 medium yellow squash: Its delicate flavor balances the stronger notes of other veggies.
- 1 large red onion: Grilling mellows its sharpness while adding sweet caramelized goodness.
- 8 ounces baby bella mushrooms: Earthy mushrooms soak up the marinade creating a deep, savory bite.
- 1 bunch asparagus: Adds a crisp snap and grassy undertones to the bowl.
- Marinade (olive oil, balsamic vinegar, garlic, oregano, basil, salt, pepper): Infuses vegetables with aromatic herbs and a tangy richness.
- Dressing (olive oil, lemon juice, maple syrup or honey, fresh parsley, Dijon mustard): Offers a bright, slightly sweet dressing that ties all the flavors together perfectly.
How to Make Grilled Veggie Bowl with Quinoa Recipe
Step 1: Cook the Quinoa
Start by giving the quinoa a good rinse under cold water to remove any bitterness. Then, combine it with vegetable broth and a pinch of sea salt in a saucepan. Bring everything to a boil over medium-high heat before lowering the heat to simmer gently for about 15 minutes. Once cooked, remove from heat and let it sit, covered, for an extra 5 minutes so those grains can fluff up perfectly.
Step 2: Prepare the Marinade
While the quinoa is cooking, whisk together olive oil, balsamic vinegar, crushed garlic, dried oregano, fresh basil, salt, and pepper in a bowl. This marinade will be the secret that transforms your veggies into something extraordinary, imparting both tang and herbaceous warmth.
Step 3: Marinate the Vegetables
Slice the red and yellow bell peppers, zucchini, yellow squash, red onion, mushrooms, and asparagus. Toss them with half of the marinade in a large bowl, letting them soak up those flavors for at least 10 minutes. This step helps tenderize the vegetables and ensures every bite is infused with that irresistible grilled taste.
Step 4: Grill the Vegetables
Preheat your grill to medium heat and carefully arrange the marinated vegetables on the grates. Grill each side for about 4–6 minutes, watching for those lovely char marks and waiting until the veggies are tender but still retain a slight crunch. The grill adds a smoky richness that simply can’t be beat.
Step 5: Assemble the Bowls
Place a generous scoop of the fluffy quinoa in the base of each bowl. Layer on your beautiful grilled vegetables and drizzle with the remaining marinade for an extra punch of flavor. Presentation is part of the fun, so arrange those veggies so their colors sing.
Step 6: Add the Finishing Dressing
Lastly, whisk together olive oil, fresh lemon juice, maple syrup or honey, chopped parsley, and Dijon mustard for the dressing. Drizzle this bright, refreshing sauce over each bowl just before serving—it brings the whole dish to life with a subtle sweetness and tang.
How to Serve Grilled Veggie Bowl with Quinoa Recipe
Garnishes
Feel free to get creative with garnishes like toasted pumpkin seeds for crunch, crumbled feta cheese for creaminess, or a sprinkle of chili flakes if you like a bit of heat. Fresh herbs like basil or cilantro instantly elevate the dish by adding fragrant, fresh notes.
Side Dishes
This bowl shines wonderfully on its own but pairs beautifully with sides like warm pita bread, garlic hummus, or even a simple mixed green salad to round out the meal. If you want a heartier feast, serve alongside grilled chicken or fish to add extra protein.
Creative Ways to Present
For a casual gathering, serve the grilled veggies family-style on a large platter with quinoa in a big bowl so everyone can build their own. Alternatively, layer everything neatly in mason jars for a grab-and-go lunch option that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Grilled Veggie Bowl with Quinoa Recipe leftovers to an airtight container and store in the refrigerator. It will stay fresh for up to 3 days, making it a perfect meal prep option for busy weekdays.
Freezing
While quinoa freezes beautifully, grilled vegetables can become a little softer after thawing. If you want to freeze portions, keep the cooked quinoa and grilled veggies separate and freeze them in airtight containers. This helps maintain better texture when reheated.
Reheating
Reheat your bowl in the microwave or on the stovetop until warmed through. If needed, add a small splash of water or olive oil to keep the quinoa moist. Dress according to taste after reheating, as the fresh dressing tastes best when served cold or room temperature.
FAQs
Can I use other grains instead of quinoa?
Absolutely! While quinoa is perfect for its protein content and texture, you can substitute with couscous, farro, or brown rice depending on your preference.
What if I don’t have a grill?
No worries at all. You can roast the veggies in the oven at 425°F for about 15–20 minutes or pan-sear them on the stovetop for tasty results that still pack lots of flavor.
Is this recipe vegan and gluten-free?
Yes, the Grilled Veggie Bowl with Quinoa Recipe is naturally vegan and gluten-free, making it accessible for many dietary needs without sacrificing any flavor.
How long can I marinate the vegetables?
Ideally, let the veggies marinate for at least 10 minutes, but you can leave them up to an hour in the fridge for deeper infused flavors.
Can I prepare this dish ahead of time?
Yes! Both the quinoa and grilled vegetables can be made a day ahead, and the dressing stored separately to keep it fresh. Just assemble everything before serving for the best taste and texture.
Final Thoughts
This Grilled Veggie Bowl with Quinoa Recipe is one of those meals that feels both indulgent and nourishing, striking the perfect balance for any occasion. Once you try it, you’ll love how adaptable it is to whatever fresh produce you have on hand. So go ahead and give it a whirl—you might just find yourself making it again and again!
Print
Grilled Veggie Bowl with Quinoa Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
Description
This Grilled Veggie Bowl with Quinoa is a vibrant, healthy meal featuring a nutritious base of fluffy quinoa topped with an array of colorful grilled vegetables marinated in a flavorful blend of olive oil, balsamic vinegar, garlic, and herbs. Finished with a tangy and slightly sweet dressing, this dish is perfect for a light lunch or dinner that is both satisfying and wholesome.
Ingredients
Quinoa Base
- 1 cup uncooked tri-color or white quinoa
- 2 cups vegetable broth
- Sea salt, to taste
Vegetables
- 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
Marinade
- Olive oil
- Balsamic vinegar
- Garlic (minced)
- Oregano (dried)
- Basil (dried)
- Salt
- Pepper
Dressing
- Olive oil
- Lemon juice
- Maple syrup or honey
- Fresh parsley (chopped)
- Dijon mustard
Instructions
- Prepare Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. Combine the rinsed quinoa, vegetable broth, and a pinch of sea salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low heat and simmer uncovered for 15 minutes until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes to fluff.
- Make Marinade: In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried oregano, dried basil, salt, and pepper until well combined. This will be used to marinate the vegetables and as a finishing drizzle.
- Marinate Vegetables: Slice the red and yellow bell peppers, zucchini, yellow squash, red onion, and trim the asparagus. Toss all vegetables along with baby bella mushrooms in half of the marinade and let them soak up the flavors for at least 10 minutes.
- Grill Vegetables: Preheat your grill to medium heat. Place the marinated vegetables on the grill and cook for about 4–6 minutes per side, turning occasionally until they are tender and have nice grill marks.
- Assemble Bowls: Spoon the fluffy quinoa into bowls as the base, then layer with the grilled vegetables. Drizzle the remaining marinade over the veggies for added flavor.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, maple syrup or honey, chopped fresh parsley, and Dijon mustard until emulsified. Drizzle this dressing over the assembled bowls just before serving to add a fresh and tangy finish.
Notes
- Rinsing quinoa before cooking is essential to remove its natural bitterness.
- You can substitute vegetable broth with water for a milder flavor or use chicken broth if not vegetarian.
- Marinate the vegetables for at least 10 minutes to enhance the flavor but avoid over-marinating as the acid can break down the veggies.
- Feel free to use a grill pan if an outdoor grill is not available.
- This dish can be served warm or at room temperature, making it versatile for meal prep.
- For a vegan option, use maple syrup instead of honey in the dressing.
