If you’re looking for a vibrant and satisfying meal, look no further than this Grilled Veggie Bowl with Quinoa. This recipe has become one of my favorites because it’s not only delicious but also incredibly healthy and easy to prepare. Whether it’s a busy weeknight dinner or a gathering with friends, this bowl brings everyone together around fresh flavors and wholesome ingredients.

The beauty of this dish lies in its versatility. You can customize it based on what veggies you have on hand or your personal preferences. So, let’s dive into this delightful recipe that is sure to become a staple in your home!

Why You’ll Love This Recipe

Easy to Prepare: With simple steps and minimal cooking time, you can whip up this bowl in no time.
Family-Friendly: Kids love the colorful veggies and delicious flavors, making it a hit at the dinner table.
Healthy and Nutritious: Packed with protein-rich quinoa and plenty of grilled vegetables, it’s a well-rounded meal.
Make-Ahead Convenience: Prepare the quinoa and veggies in advance, so you can enjoy this dish anytime you like.
Endless Customization: You can swap out vegetables or add your favorite toppings to make it uniquely yours.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients for our Grilled Veggie Bowl with Quinoa. These are all easy to find and contribute to the deliciousness of the dish!

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 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; they caramelize beautifully on the grill.
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 a 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 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 freshness to finish off your bowl beautifully.
1 teaspoon Dijon mustard: Acts as an emulsifier for our creamy dressing blend.
1 clove garlic, minced: For an extra layer of zesty flavor.
Salt and freshly ground black pepper to taste: To season the dressing to perfection.

Variations

One of my favorite things about this Grilled Veggie Bowl with Quinoa is its flexibility! Feel free to mix things up based on your mood or what’s in season.

Swap in Different Veggies: Use whatever veggies you love or have on hand! Broccoli, eggplant, or cherry tomatoes work great too!
Add Protein: Toss in chickpeas or grilled tofu for an extra protein boost—perfect if you’re looking for something heartier!
Spice It Up: Add some chili flakes or diced jalapeños if you want some heat. Let your taste buds be your guide!
Change Up Your Dressing: Experiment with different dressings like tahini sauce or yogurt-based dressings for variety!

How to Make Grilled Veggie Bowl with Quinoa

Step 1: Cook the Quinoa

Start by rinsing your quinoa under cold water. This removes any bitter coating called saponin. Then combine it with vegetable broth (or water) and salt in a medium pot. Bring it to a boil, then reduce heat to low, cover, and let simmer until fluffy—about 15 minutes. Fluff it with a fork before serving!

Step 2: Prepare Your Vegetables

While your quinoa cooks, prep those vibrant veggies! Slice them according to their types as mentioned earlier. The more colorful your selection is, the more inviting your bowl will look!

Step 3: Make Your Marinade

In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and black pepper. This marinade will infuse your veggies with fantastic flavor while they grill!

Step 4: Grill Those Veggies

Preheat your grill (or grill pan) over medium-high heat. Toss your sliced vegetables in the marinade until they’re well-coated. Grill them until tender and slightly charred—about 10-15 minutes total. Keep an eye on them so they don’t burn!

Step 5: Prepare Your Dressing

In another small bowl, whisk together olive oil, lemon juice, maple syrup (or honey), parsley, Dijon mustard, minced garlic along with salt and pepper to taste. This will add brightness to your finished dish!

Step 6: Assemble Your Bowls

Now comes my favorite part! In bowls or plates, layer cooked quinoa topped with those gorgeous grilled veggies. Drizzle your dressing generously over everything for that finishing touch. Enjoy every colorful bite!

Pro Tips for Making Grilled Veggie Bowl with Quinoa

Creating a delightful Grilled Veggie Bowl with Quinoa is all about thoughtful preparation and attention to detail. Here are some tips to elevate your cooking experience:

Prep Ahead: Preparing your veggies and quinoa in advance saves time on busy days and allows the flavors to meld beautifully.
Marinate the Veggies: Allowing the vegetables to marinate for at least 30 minutes enhances their flavor and ensures they grill up tender and delicious.
Grill in Batches: If you have a lot of veggies, grilling in smaller batches can help achieve that perfect char without overcrowding the grill.
Experiment with Veggies: Feel free to swap in your favorite seasonal vegetables. Grilled corn, eggplant, or even cherry tomatoes can add unique flavors!
Taste as You Go: Always taste your dressing before serving. Adjust the seasoning as needed to make sure it’s perfectly balanced!

How to Serve Grilled Veggie Bowl with Quinoa

Serving your Grilled Veggie Bowl with Quinoa can be as creative as you want! Whether you’re hosting a gathering or enjoying a cozy meal at home, presentation matters. Here are some fun ideas to elevate your dish:

Garnishes

Chopped Fresh Herbs: Sprinkle fresh herbs like cilantro or basil right before serving for an aromatic touch.
Avocado Slices: Creamy avocado adds richness and balances out the grilled flavors.
Toasted Seeds or Nuts: A handful of toasted pumpkin seeds or sliced almonds provides a delightful crunch and extra nutrients.

Side Dishes

Crispy Roasted Chickpeas: Seasoned chickpeas roasted until crispy make a perfect crunchy side that complements the bowl’s flavors while adding protein.
Simple Green Salad: A light salad with mixed greens, cucumber, and a vinaigrette dressing offers a refreshing contrast to the hearty grain bowl.
Hummus and Pita Chips: Creamy hummus served with crunchy pita chips makes for a great appetizer that pairs well with the veggie bowl.
Grilled Corn on the Cob: Sweet, smoky grilled corn is not only delicious but also adds vibrant color to your meal.

With these serving suggestions, you’re ready to enjoy your vibrant Grilled Veggie Bowl with Quinoa! Happy cooking!

Make Ahead and Storage

This Grilled Veggie Bowl with Quinoa is perfect for meal prep, making it easy to enjoy nutritious lunches or dinners throughout the week. With simple storage methods, you can ensure your delicious veggies and quinoa stay fresh and flavorful.

Storing Leftovers

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

Freezing

Place cooled leftovers in freezer-safe bags or containers.
Remove as much air as possible before sealing.
Freeze for up to 3 months for optimal freshness.

Reheating

Thaw overnight in the refrigerator if frozen.
Reheat in a microwave-safe dish for 2-3 minutes, stirring halfway through.
Alternatively, warm in a skillet over medium heat until heated through.

FAQs

Got questions? We’ve got answers! Here are some common queries about the Grilled Veggie Bowl with Quinoa.

Can I customize the 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 keep in mind that cooking times may vary based on the type of veggies you choose.

How long does a Grilled Veggie Bowl with Quinoa last in the fridge?

When stored properly, your Grilled Veggie Bowl with Quinoa will stay fresh in the refrigerator for up to 4 days. Just make sure it’s in an airtight container!

Is this recipe suitable for meal prep?

Yes! This Grilled Veggie Bowl with Quinoa is great for meal prep, allowing you to enjoy healthy meals throughout the week without any fuss.

Final Thoughts

This Grilled Veggie Bowl with Quinoa is truly a celebration of fresh flavors and wholesome ingredients. It’s not just a meal; it’s a vibrant dish that brings joy to your dining table. I hope you enjoy making it as much as I do! Don’t hesitate to try variations or make it your own. Happy cooking!

Grilled Veggie Bowl with Quinoa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Madison
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 4
Category: Main
Method: Grilling
Cuisine: Mediterranean

Print Recipe

Description

Get ready to savor the vibrant flavors of a Grilled Veggie Bowl with Quinoa! This delightful dish is packed with colorful grilled vegetables and protein-rich quinoa, making it a nutritious choice for any meal. Perfect for busy weeknights or entertaining guests, this bowl is not only satisfying but also incredibly easy to customize.

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 asparagus
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon maple syrup or honey
1 tablespoon chopped fresh parsley
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and freshly ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Rinse the quinoa under cold water and combine it with vegetable broth and salt in a pot. Bring to a boil, then reduce heat and simmer covered for about 15 minutes until fluffy.
While quinoa cooks, slice the vegetables as needed.
Whisk together olive oil, balsamic vinegar, garlic, oregano, basil, salt, and pepper for marinade.
Preheat grill over medium-high heat and toss vegetables in marinade. Grill until tender and charred (10-15 minutes).
For the dressing, whisk olive oil, lemon juice, maple syrup/honey, parsley, mustard, garlic along with salt and pepper.
Assemble by layering quinoa with grilled veggies and drizzling dressing on top.