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
Scale
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.
