Grilled Veggie Bowl with Quinoa

If you’re looking for a delicious and healthy meal that’s perfect for any occasion, this Grilled Veggie Bowl with Quinoa is just what you need! It combines vibrant, grilled vegetables with fluffy quinoa, making it a satisfying dish whether you’re enjoying a busy weeknight dinner or hosting a family gathering. Each bite is packed with flavor and nutrition, and it’s so easy to whip up!

This recipe has become a favorite in my kitchen because it’s not only colorful and inviting but also incredibly versatile. You can switch up the veggies based on what you have on hand or what’s in season, making it a true go-to meal for every time of year.

Why You’ll Love This Recipe

• Quick to prepare: This bowl comes together in no time, making it perfect for those evenings when you need a wholesome meal fast.
• Family-friendly: With its array of flavors and textures, everyone will enjoy digging into their own veggie bowl!
• Make-ahead convenience: Prepare the quinoa and grill the veggies ahead of time, keeping everything ready for an easy week of meals.
• Packed with nutrients: The combination of quinoa and fresh vegetables provides essential vitamins and minerals to fuel your day.
• Endless variations: You can easily customize this recipe to suit your taste preferences or dietary needs.

Ingredients You’ll Need

To make this delightful Grilled Veggie Bowl with Quinoa, you’ll need some simple, wholesome ingredients that you may already have in your pantry. Let’s take a look at what we’ll be using!

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 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 beautiful 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 flavor that complements 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; they add a meaty texture and earthy flavor.
• 1 bunch of asparagus: Tough ends snapped off; these slender spears cook quickly and get deliciously charred.

For the Marinade

• 1/4 cup extra virgin olive oil: The base of our marinade helps prevent sticking and allows vegetables to caramelize beautifully.
• 2 tablespoons balsamic vinegar: Adds tangy sweetness that enhances natural sugars in the vegetables.
• 2 cloves garlic, minced: Provides aromatic depth for our marinade.
• 1 teaspoon dried oregano: Lends classic Mediterranean flavor.
• 1/2 teaspoon dried basil: Adds a hint of sweet peppery flavor.
• 1/2 teaspoon sea salt: To season the vegetables perfectly.
• 1/4 teaspoon black pepper: Just enough spice to elevate flavors.

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 bright acidity that cuts through richness and brightens flavors.
• 1 tablespoon maple syrup or honey: A touch of sweetness to balance acidity—opt for maple syrup if vegan!
• 1 tablespoon chopped fresh parsley: Adds clean freshness to each bite.
• 1 teaspoon Dijon mustard: Acts as an emulsifier for creamy dressing consistency.
• 1 clove garlic, minced: For an extra zesty kick!
• Salt and freshly ground black pepper to taste: To season your dressing perfectly.

Variations

One of the best things about this Grilled Veggie Bowl with Quinoa is its flexibility. You can easily adapt it based on your preferences or what you have available at home. Here are some tasty ideas:

• Swap in different grains: If quinoa isn’t your thing, try using farro, brown rice, or even couscous!
• Add different veggies: Experiment with seasonal vegetables like eggplant, corn, or cherry tomatoes to keep things exciting!
• Boost protein: Toss in some chickpeas or lentils before serving for an extra protein punch!
• Make it spicy: Add some sliced jalapeños or drizzle with hot sauce if you like some heat in your dish.

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) and sea salt in a saucepan. Bring it to a boil over medium-high heat. Once boiling, reduce heat to low and cover. Let it simmer until all liquid is absorbed—about 15 minutes. Fluff it gently with a fork once done!

Step 2: Prepare Your Vegetables

While your quinoa cooks, slice all your veggies as mentioned above. Having them cut evenly ensures they grill uniformly. This step is important because unevenly sized pieces may cook at different rates—no one wants mushy zucchini alongside perfectly charred peppers!

Step 3: Make the Marinade

In a mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and pepper until well combined. This marinade will not only enhance flavors but also help achieve that gorgeous caramelization on our veggies when grilled!

Step 4: Marinate Your Veggies

Place all sliced vegetables in a large bowl or resealable bag and pour over your marinade. Toss everything gently until well coated. Let them marinate while you preheat your grill—this allows those flavors to meld beautifully.

Step 5: Grill Away

Once your grill is hot (medium-high heat works best), lay out those marinated veggies evenly across the grates. Grill them until they’re tender and nicely charred—about 5-7 minutes per side depending on how thick they are. Keep an eye on them so they don’t burn!

Step 6: Make Your Dressing

While grilling happens outside (or on an indoor grill pan), whisk together olive oil, lemon juice, maple syrup (or honey), parsley, Dijon mustard, minced garlic—and season with salt & pepper to taste! This dressing ties everything together beautifully.

Step 7: Assemble Your Bowls

Once everything is cooked—fluff your quinoa again! Spoon generous portions into bowls topped generously with grilled veggies. Drizzle over that delightful dressing while garnishing with extra parsley if desired! Enjoy every scrumptious bite!

Pro Tips for Making Grilled Veggie Bowl with Quinoa

Creating your own Grilled Veggie Bowl with Quinoa is not only easy but also a great way to enjoy a colorful and nutritious meal.

• Prep Ahead: Chop and marinate your veggies the night before. This saves time and allows the flavors to meld beautifully, making your grilling experience smoother.
• Use a Grill Basket: If you’re concerned about smaller veggies falling through the grill grates, use a grill basket. This helps keep everything contained while allowing for even cooking and that delicious charred flavor.
• Don’t Overcrowd the Grill: Give each piece of vegetable enough space on the grill. Overcrowding can lead to steaming instead of grilling, preventing that lovely caramelization we’re aiming for.
• Experiment with Seasoning: Feel free to mix up the herbs and spices. Adding different dried herbs or even a pinch of chili flakes can give your bowl a new twist each time you make it.
• Make Extra Quinoa: Cook more quinoa than you need for this recipe! It stores well in the fridge and can be used as a base for salads or bowls throughout the week.

How to Serve Grilled Veggie Bowl with Quinoa

Presenting your Grilled Veggie Bowl can turn an already delicious dish into a feast for the eyes. Here are some ideas to make it shine on your dining table.

Garnishes

• Fresh Herbs: A sprinkle of chopped fresh parsley or cilantro adds a burst of color and freshness that brightens up every bite.
• Nuts or Seeds: Toasted pine nuts or sunflower seeds provide an extra crunch and nutty flavor that complements the grilled veggies perfectly.

Side Dishes

• Crispy Roasted Chickpeas: Toss chickpeas with olive oil, salt, and your favorite spices, then roast until crispy. They add protein and texture, making them a satisfying addition to your meal.
• Simple Green Salad: A light salad made with mixed greens, cherry tomatoes, cucumbers, and a lemon vinaigrette offers a refreshing contrast to the warm veggie bowl.
• Grilled Corn on the Cob: Sweet corn brushed with olive oil and grilled until slightly charred adds sweetness that pairs beautifully with the savory flavors of the bowl.
• Avocado Toast: Creamy avocado spread on whole-grain bread topped with sea salt and pepper makes for an indulgent side that balances out the dish’s robust flavors.

With these tips, garnishes, and side dish suggestions, your Grilled Veggie Bowl with Quinoa will not only taste great but also look stunning on any table! Happy grilling!

Make Ahead and Storage

This Grilled Veggie Bowl with Quinoa is not only delicious but also perfect for meal prep! You can whip up a big batch at the beginning of the week, making it easy to enjoy healthy meals throughout. Here’s how to store and manage your leftovers effectively:

Storing Leftovers

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

Freezing

• Portion out the quinoa and grilled vegetables into freezer-safe containers or bags.
• Label the containers with the date to keep track of freshness.
• Freeze for up to 2 months. When ready to eat, thaw overnight in the fridge.

Reheating

• For best results, reheat in a skillet over medium heat until warm, stirring occasionally.
• Alternatively, you can microwave individual portions in a covered dish for about 1-2 minutes or until heated through.
• A splash of vegetable broth can help revive moisture if needed.

FAQs

If you have questions about this recipe, you’re not alone! Here are some common inquiries that might help.

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

Absolutely! Feel free to swap in your favorite seasonal vegetables or whatever you have on hand. Just be mindful of cooking times as some veggies may require more or less grilling time.

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

The dressing in this recipe is already vegan-friendly! Using maple syrup instead of honey ensures it remains plant-based while still being deliciously flavorful.

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

Cooking quinoa in vegetable broth adds extra flavor. Rinse it under cold water before cooking, then combine one part quinoa with two parts broth and simmer until fluffy!

How long does it take to grill veggies for my bowl?

Most vegetables will take about 5-10 minutes on medium-high heat, depending on their size and thickness. Keep an eye on them to achieve that perfect char without overcooking!

Final Thoughts

I hope you find joy in creating this vibrant Grilled Veggie Bowl with Quinoa! It’s not just a meal; it’s a celebration of fresh flavors and nutritious ingredients. Whether you’re enjoying it as a quick lunch or serving it at dinner, this recipe is designed to nourish both body and soul. I can’t wait for you to try it—happy cooking!