Elevate your dinner game with this vibrant and flavorful Grilled Vegetable Quinoa Bowl! Packed with nutritious ingredients and bold Mediterranean flavors, this bowl combines fluffy quinoa with a colorful assortment of grilled zucchini, bell peppers, and red onion. Topped with juicy cherry tomatoes and fragrant fresh basil leaves, and drizzled with tangy balsamic vinegar, each bite is a symphony of textures and tastes that will delight your palate. Whether served as a satisfying vegetarian main course or a hearty side dish, this Grilled Vegetable Quinoa Bowl is sure to become a new favorite in your recipe rotation. Fire up the grill and whip up a batch for your next cookout or weeknight dinner, and enjoy a taste of summer in every bite!
Grilled Vegetable Quinoa Bowl
Ingredients
Instructions
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In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Remove from heat and let it cool slightly.
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Preheat a grill or grill pan over medium-high heat. Brush the sliced zucchinis, red bell pepper, yellow bell pepper, and red onion with extra-virgin olive oil. Season with salt and pepper to taste.
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Place the vegetables on the preheated grill and cook for 3-4 minutes per side, or until grill marks appear and the vegetables are tender.
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In a large mixing bowl, combine the cooked quinoa, grilled vegetables, halved cherry tomatoes, and torn fresh basil leaves.
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Drizzle the balsamic vinegar over the quinoa and vegetable mixture. Sprinkle the dried Italian seasoning, salt, and pepper to taste.
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Gently toss the Grilled Vegetable Quinoa Bowl until all ingredients are evenly coated with the dressing and seasonings.
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Serve the quinoa bowl immediately, or refrigerate for at least 30 minutes to allow the flavors to meld together.
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Enjoy this delicious and nutritious Grilled Vegetable Quinoa Bowl as a hearty vegetarian main course or flavorful side dish, perfect for summer gatherings or weeknight dinners!
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 10g16%
- Sodium 350mg15%
- Total Carbohydrate 45g15%
- Dietary Fiber 8g32%
- Sugars 6g
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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Grilling Vegetables: Ensure the grill is preheated to medium-high heat before adding the vegetables to achieve perfect grill marks and tender texture. Be mindful not to overcook the vegetables, as they should remain slightly crisp for optimal taste and texture.
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Quinoa Preparation: Rinse the quinoa thoroughly under cold water before cooking to remove any bitter-tasting saponins. Use vegetable broth instead of water for added flavor and depth in the quinoa.
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Balsamic Vinegar Drizzle: For a sweeter and more concentrated flavor, consider reducing the balsamic vinegar in a saucepan over low heat until it thickens slightly before drizzling it over the quinoa bowl.
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Customization Options: Feel free to customize this recipe by adding your favorite grilled vegetables, such as eggplant, mushrooms, or asparagus. You can also sprinkle toasted pine nuts or crumbled feta cheese on top for extra flavor and texture.
