Grilled Vegetable and Quinoa Bowl
The Grilled Vegetable and Quinoa Bowl is a nutritious and colorful dish that combines the smoky flavors of grilled vegetables with the nutty goodness of quinoa. This bowl offers a variety of textures and tastes, making it a versatile and filling option for a balanced meal. The balsamic dressing adds a tangy and savory element that ties the components together.
INGREDIENTS
For the Grilled Vegetables:
- 2 bell peppers (assorted colors), sliced
- 1 zucchini, sliced
- 1 eggplant, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: balsamic vinegar or lemon juice for drizzling
For the Quinoa:
- 1 cup quinoa, rinsed and drained
- 2 cups water or vegetable broth
- Salt to taste
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Optional Additions:
- Mixed greens or spinach
- Crumbled feta cheese or goat cheese
- Roasted nuts or seeds (e.g., almonds, pumpkin seeds)
- Fresh herbs (e.g., basil, parsley)
INSTRUCTIONS
Grilled Vegetables:
Preheat the grill to medium-high heat.
In a bowl, toss the sliced bell peppers, zucchini, eggplant, and red onion with olive oil, salt, and pepper.
Grill the vegetables for about 5-7 minutes on each side, or until they have grill marks and are tender.
Remove the grilled vegetables from the grill and drizzle with a little balsamic vinegar or lemon juice, if desired.
Quinoa:
In a medium saucepan, bring water or vegetable broth to a boil. Add the rinsed quinoa and a pinch of salt.
Reduce the heat to low, cover the saucepan, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff the quinoa with a fork.
Dressing:
- In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
Assembly:
In serving bowls, start with a bed of cooked quinoa.
Arrange the grilled vegetables on top of the quinoa.
Drizzle the dressing over the vegetables and quinoa.
If desired, add mixed greens or spinach, crumbled feta cheese or goat cheese, roasted nuts or seeds, and fresh herbs.
Serve:
Serve the Grilled Vegetable and Quinoa Bowl as a wholesome and satisfying meal.
Enjoy it warm or at room temperature.
TIPS
Feel free to use any assortment of your favorite vegetables for grilling.
Customize the dressing by adding honey or maple syrup for a touch of sweetness.
Experiment with different herbs and toppings for added flavor and texture.
NUTRITION VALUE
- Calories: Approximately 300-350 kcal
- Protein: About 8-10g
- Carbohydrates: Around 40-45g
- Fat: Approximately 12-15g
