Grilled Veggie Bowl with Quinoa

Name: Grilled Veggie Bowl with Quinoa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa (uncooked); 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; Marinade: olive oil, balsamic vinegar, garlic, herbs

Published: August 24, 2025

by Olivia

Why You’ll Love This Recipe

Nutrient-Rich: The Grilled Veggie Bowl with Quinoa is loaded with vitamins and minerals from fresh vegetables and quinoa, making it a healthy choice.
Easy to Prepare: With simple ingredients and straightforward steps, this recipe is quick to whip up, even on busy nights.
Customizable: You can easily swap in your favorite vegetables or add proteins like chicken or tofu for variety.
Great for Meal Prep: This dish stores well, making it ideal for preparing ahead of time for lunches or dinners throughout the week.
Deliciously Flavorful: The combination of grilled veggies and zesty dressing provides an explosion of flavors in every bite.

Tools and Preparation

To create the perfect Grilled Veggie Bowl with Quinoa, having the right tools makes all the difference. Here’s what you need:

Essential Tools and Equipment

Grill or grill pan
Medium saucepan
Mixing bowl
Whisk
Cutting board
Knife

Importance of Each Tool

Grill or grill pan: Essential for achieving that delicious charred flavor in your veggies.
Medium saucepan: Perfect for cooking quinoa evenly without burning.
Mixing bowl: Useful for combining ingredients for the marinade and dressing.
Whisk: Helps emulsify the dressing ingredients quickly.

Ingredients

Ingredients:
– 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.
– 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.
– 1/4 cup extra virgin olive oil: The base of our marinade; it 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.
– 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 a vegan option.
– 1 tablespoon chopped fresh parsley: Adds clean, grassy freshness.
– 1 teaspoon Dijon mustard: Acts as an emulsifier to help combine 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.

How to Make Grilled Veggie Bowl with Quinoa

Step 1: Prepare the Quinoa

Rinse 1 cup quinoa under cold water to remove bitterness.
In a medium saucepan, combine quinoa with 2 cups vegetable broth (or water) and ½ teaspoon sea salt.
Bring to a boil over medium heat. Reduce heat to low; cover and simmer for about 15 minutes until liquid is absorbed.

Step 2: Marinate the Vegetables

While quinoa cooks, slice your vegetables as listed in ingredients above.
In a mixing bowl, whisk together ¼ cup olive oil, balsamic vinegar, minced garlic (2 cloves), oregano (1 tsp), basil (½ tsp), sea salt (½ tsp), and black pepper (¼ tsp).
Add sliced vegetables to marinade; toss until well coated.

Step 3: Grill the Vegetables

Preheat your grill or grill pan over medium-high heat.
Place marinated veggies directly on grill grates; cook until tender and slightly charred (about 5–7 minutes per side).
Remove veggies from grill once done.

Step 4: Assemble Your Bowl

Fluff cooked quinoa with fork; divide among serving bowls.
Top each bowl with grilled veggies evenly spread out.
Drizzle remaining dressing made from olive oil (⅓ cup), lemon juice (3 tbsp), maple syrup/honey (optional), parsley (1 tbsp), Dijon mustard (1 tsp), additional minced garlic (if desired), salt & pepper to taste over bowls before serving.

Enjoy your delicious Grilled Veggie Bowl with Quinoa!

How to Serve Grilled Veggie Bowl with Quinoa

A Grilled Veggie Bowl with Quinoa is versatile and can be customized to suit different tastes. Here are some creative serving suggestions to elevate your meal.

With Fresh Greens

Spinach: Add a handful of fresh spinach for extra nutrients and a pop of color.
Arugula: Its peppery flavor complements the sweetness of the grilled veggies.

Topped with Nuts or Seeds

Toasted Almonds: Sprinkle some toasted almonds for a crunchy texture.
Sunflower Seeds: These seeds add a delightful crunch and nutty flavor.

Drizzled with Dressing

Lemon Tahini Sauce: A creamy sauce that enhances the freshness of the bowl.
Avocado Dressing: Adds richness and creaminess, making every bite satisfying.

With Protein Boosts

Grilled Chicken: For meat lovers, grilled chicken adds heartiness to the dish.
Chickpeas: Toss in some roasted chickpeas for a plant-based protein option.

How to Perfect Grilled Veggie Bowl with Quinoa

To ensure your Grilled Veggie Bowl with Quinoa turns out perfectly every time, consider these helpful tips.

Rinse the quinoa: Rinsing removes bitterness and enhances its natural flavor.
Use vegetable broth: Cooking quinoa in vegetable broth adds depth and richness.
Cut veggies evenly: Ensuring uniform sizes promotes even cooking on the grill.
Preheat your grill: A hot grill gives vegetables nice char marks and prevents sticking.
Marinate properly: Letting vegetables sit in marinade for at least 30 minutes intensifies flavors.
Mix textures: Combine soft and crunchy vegetables for an exciting mouthfeel.

Best Side Dishes for Grilled Veggie Bowl with Quinoa

Pairing side dishes with your Grilled Veggie Bowl with Quinoa enhances the meal experience. Here are some delicious options:

Crispy Roasted Potatoes: Seasoned and roasted until golden brown, they provide a hearty side.
Garlic Bread: Perfect for soaking up any delicious dressing or sauce from your bowl.
Simple Green Salad: A light salad with mixed greens adds freshness and balance.
Hummus Platter: Serve alongside hummus with pita chips and veggies for dipping.
Grilled Corn on the Cob: Sweet, smoky, and easy to prepare; it complements the flavors well.
Stuffed Peppers: Bell peppers filled with rice, beans, or cheese provide a fulfilling option.

Common Mistakes to Avoid

When making your Grilled Veggie Bowl with Quinoa, it’s important to steer clear of common pitfalls that can affect flavor and texture.

Skipping the soaking: Not rinsing or soaking quinoa can lead to a bitter taste. Always rinse it under cold water before cooking.
Overcooking the veggies: Cooking vegetables too long can result in mushiness. Grill them just until tender for the best texture.
Ignoring seasoning: Failing to season both the quinoa and vegetables can make your dish bland. Use salt and spices liberally for flavor enhancement.
Using low-quality olive oil: Cheap oil can ruin the taste of your dressing. Always opt for a high-quality extra virgin olive oil for better flavor.
Neglecting freshness: Using old or wilted vegetables will compromise taste. Choose fresh, vibrant produce for optimal results.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container.
Keeps well for up to 4 days in the refrigerator.

Freezing Grilled Veggie Bowl with Quinoa

Portion into freezer-safe containers.
Can be frozen for up to 3 months.

Reheating Grilled Veggie Bowl with Quinoa

Oven: Preheat to 350°F (175°C) and bake for about 15-20 minutes until heated through.
Microwave: Heat in short intervals (1-2 minutes), stirring in between until hot.
Stovetop: Warm in a skillet over medium heat, adding a splash of broth or water if needed.

Frequently Asked Questions

This section addresses common queries about the Grilled Veggie Bowl with Quinoa.

Can I customize my Grilled Veggie Bowl with Quinoa?

Absolutely! Feel free to swap out any veggies based on your preference or seasonal availability.

What grains can I use instead of quinoa?

You can use brown rice, farro, or even couscous as alternatives, keeping in mind that cooking times may vary.

How do I add protein to my Grilled Veggie Bowl with Quinoa?

Consider adding grilled chicken, chickpeas, or tofu for an extra protein boost.

Is this recipe suitable for meal prep?

Yes! The Grilled Veggie Bowl with Quinoa is perfect for meal prep as it stores and reheats well.

Final Thoughts

The Grilled Veggie Bowl with Quinoa is not only delicious but also incredibly versatile. You can customize it with your favorite vegetables and proteins, making it suitable for any occasion. Give this healthy bowl a try; it’s sure to become a favorite!