Grilled Veggie Bowl with Quinoa

If you’re looking for a bright and flavorful meal that is easy to prepare and perfect for any occasion, you’ve come to the right place! This Grilled Veggie Bowl with Quinoa is one of my absolute favorites. It’s colorful, nutritious, and packed with delicious grilled vegetables that will make your taste buds dance. Whether you’re whipping it up for a busy weeknight dinner or serving it at a family gathering, this dish is sure to impress everyone at the table.

What makes this bowl so special is not only its vibrant flavors but also its versatility. You can mix and match veggies based on what’s in season or what you have on hand. Plus, it’s a fantastic way to enjoy healthy eating without sacrificing taste!

Why You’ll Love This Recipe

• Easy to make: With simple steps and minimal prep, you’ll have a delicious meal ready in no time!
• Family-friendly: Everyone from kids to adults will love the colorful veggies and hearty quinoa.
• Make-ahead friendly: Prep your ingredients in advance for an effortless weeknight dinner.
• Customizable: Swap in your favorite vegetables or grains for a unique twist every time.
• Packed with nutrients: A wholesome meal that fuels your body with plant-based goodness.

Ingredients You’ll Need

Gathering these simple, wholesome ingredients will bring this tasty dish to life. They are all about fresh flavors and vibrant colors!

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 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 Vegetables

• 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, even 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, which caramelize beautifully on the grill, losing their sharp bite and becoming sweet.
• 8 ounces baby bella mushrooms: Left whole or halved; these add a wonderfully meaty texture and earthy flavor.
• 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 vegetables to caramelize.
• 2 tablespoons balsamic vinegar: Adds a touch of tangy sweetness that enhances the natural sugars in the vegetables.
• 2 cloves garlic, minced: Provides a pungent, aromatic foundation for the marinade.
• 1 teaspoon dried oregano: Lends classic earthy Mediterranean flavor.
• 1/2 teaspoon dried basil: Adds a hint of sweet, peppery flavor.
• 1/2 teaspoon sea salt: To season the vegetables.
• 1/4 teaspoon black pepper: For a little bit of spice.

For the Dressing

• 1/3 cup extra virgin olive oil: A high-quality oil forms the rich base of our dressing.
• 3 tablespoons fresh lemon juice: Provides a bright acidic kick that cuts through richness and brightens all flavors.
• 1 tablespoon maple syrup or honey: A touch of sweetness to balance acidity; use maple syrup for vegan options.
• 1 tablespoon chopped fresh parsley: Adds clean grassy freshness.
• 1 teaspoon Dijon mustard: Acts as an emulsifier helping blend oil and lemon juice into creamy dressing.
• 1 clove garlic, minced: For an extra layer of zesty flavor.
• Salt and freshly ground black pepper to taste: To season dressing to perfection.

Variations

This Grilled Veggie Bowl with Quinoa is incredibly flexible! Don’t hesitate to swap in different veggies or toppings according to your preferences.

• Swap your grains: Use farro or brown rice instead of quinoa for a different texture and taste!
• Add some protein: Toss in chickpeas or grilled tofu for an extra boost of protein if you need it!
• Try different veggies: Experiment with seasonal vegetables like eggplant or cherry tomatoes for variety throughout the year!
• Dress it up: Top with avocado slices or sprinkle some nuts/seeds for added crunch!

How to Make Grilled Veggie Bowl with Quinoa

Step 1: Cook the Quinoa

Start by rinsing your quinoa under cold water. This helps remove any bitterness. Then combine it with vegetable broth (or water) in a pot along with sea salt. Bring it to a boil over medium heat. Once boiling, reduce heat to low and cover. Let it simmer until fluffy—about 15 minutes! This step is crucial because perfectly cooked quinoa creates a delightful base for your bowl.

Step 2: Prepare Your Vegetables

While your quinoa cooks away happily, let’s prepare those gorgeous veggies! Slice them as mentioned in our ingredient list. The key here is uniform sizes so they grill evenly. After chopping, toss them with olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and pepper in a large bowl. This marinade adds tons of flavor!

Step 3: Grill Your Veggies

Preheat your grill (or grill pan) over medium-high heat. Once hot enough, place your marinated veggies onto it. Grill them until they’re tender and have nice char marks—about 5-7 minutes per side should do! Don’t overcrowd them; leave space for steam to escape! This process caramelizes their natural sugars while enhancing their flavors.

Step 4: Whisk Up That Dressing

In another bowl (or jar), whisk together olive oil, lemon juice, maple syrup (or honey), Dijon mustard, minced garlic, salt, and pepper until well combined. This dressing brings everything together beautifully—don’t skip it!

Step 5: Assemble Your Bowls

Once everything is ready—fluffy quinoa topped with those stunning grilled veggies—drizzle over that delicious dressing! Garnish with fresh parsley if you’re feeling fancy! Serve immediately while warm for maximum enjoyment.

And there you have it—a stunning Grilled Veggie Bowl with Quinoa that’s bursting with flavor! Enjoy every bite with friends or family—it’s bound to be loved!

Pro Tips for Making Grilled Veggie Bowl with Quinoa

Making the perfect Grilled Veggie Bowl with Quinoa is all about maximizing flavor and texture, so here are some tips to help you achieve a delicious meal:

• Prep Ahead: Cut your vegetables and prepare the marinade in advance. This saves time on busy days and allows the flavors to meld beautifully.

• Use High-Quality Olive Oil: Investing in a good extra virgin olive oil can elevate your dish. It enhances the grilling process and adds depth to the flavors of your veggies.

• Don’t Overcrowd the Grill: Give each vegetable piece enough space when grilling. This ensures even cooking and helps create those beautiful grill marks we all love.

• Marinate for Flavor: Allow your vegetables to marinate for at least 30 minutes before grilling. This adds flavor and tenderness, making them even more delicious.

• Experiment with Seasonal Veggies: Feel free to swap out vegetables based on what’s in season or what you have on hand. Zucchini, bell peppers, and mushrooms are just a starting point!

How to Serve Grilled Veggie Bowl with Quinoa

Serving your Grilled Veggie Bowl with Quinoa can be both fun and creative! Here are some ideas that will not only make your dish visually appealing but also enhance its overall taste experience.

Garnishes

• Fresh herbs: Chopped fresh cilantro or basil adds a burst of color and fresh flavor.
• Avocado slices: Creamy avocado brings richness and balances the grilled flavors perfectly.
• Toasted seeds: Sprinkling toasted pumpkin or sunflower seeds gives a delightful crunch and extra nutrition.

Side Dishes

• Crispy Roasted Chickpeas: These protein-packed snacks add a satisfying crunch that complements the softness of the veggie bowl.
• Simple Green Salad: A light salad made with mixed greens, cherry tomatoes, and cucumbers dressed in lemon vinaigrette provides a refreshing contrast.
• Grilled Corn on the Cob: The sweet, charred kernels of corn enhance the summer vibes of this dish while adding an irresistible sweetness.
• Garlic Breadsticks: Soft breadsticks brushed with garlic-infused olive oil make for a comforting side that pairs wonderfully with the hearty quinoa bowl.

With these tips and serving suggestions, you’re all set to create a delightful meal that will impress everyone around your table! Enjoy every bite of your Grilled Veggie Bowl with Quinoa!

Make Ahead and Storage

This Grilled Veggie Bowl with Quinoa is perfect for meal prep! It keeps well in the fridge and can be easily customized throughout the week. Here’s how to store, freeze, and reheat your delicious creation.

Storing Leftovers

• Allow the grilled veggies and quinoa to cool completely.
• Transfer them into an airtight container.
• Store in the refrigerator for up to 4 days.

Freezing

• Portion the bowl into freezer-safe containers.
• Label each container with the date for easy reference.
• Freeze for up to 3 months. For best texture, consider freezing the quinoa and veggies separately.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a microwave-safe bowl for 1-2 minutes or until warmed through.
• Alternatively, heat in a skillet over medium heat, stirring occasionally until hot.

FAQs

Here are some common questions about our Grilled Veggie Bowl with Quinoa.

Can I use different vegetables for the Grilled Veggie Bowl with Quinoa?

Absolutely! Feel free to swap in your favorite seasonal vegetables. Just keep in mind that cooking times may vary, so adjust accordingly!

How do I make a vegan dressing for my Grilled Veggie Bowl with Quinoa?

You can easily make a vegan dressing using olive oil, lemon juice, maple syrup, Dijon mustard, garlic, salt, and pepper. This adds a delightful touch without any animal products!

What is the best way to cook quinoa for my Grilled Veggie Bowl?

Cooking quinoa in vegetable broth enhances its flavor. Rinse it under cold water before cooking it with broth or water according to package instructions—usually about 15 minutes!

How long can I store my Grilled Veggie Bowl with Quinoa?

Your bowl will stay fresh in the fridge for up to 4 days. For longer storage, you can freeze portions for up to 3 months.

Final Thoughts

I hope you feel inspired to try this Grilled Veggie Bowl with Quinoa! It’s not just nutritious but also bursting with flavor and color—perfect for any meal of the day. Enjoy making it as much as I did, and don’t hesitate to share your variations or experiences. Happy cooking!