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
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.
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 5g
- Sodium: 330mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg