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- 1 cup quinoa - 2 cups vegetable broth (or water) - 1 red bell pepper, chopped - 1 zucchini, sliced - 1 yellow squash, sliced - 1 cup cherry tomatoes, halved - 1 red onion, sliced - 2 tablespoons olive oil - 1 teaspoon garlic powder - Salt and pepper to taste - 1 teaspoon smoked paprika - 1 avocado, sliced - Fresh parsley or cilantro for garnish - 1/4 cup feta cheese (optional) Gather all your ingredients before you start. This makes cooking easier and more fun. Quinoa is the star of this dish. It is a whole grain that packs protein and fiber. Using vegetable broth adds extra flavor. I love to mix colorful veggies in this bowl. Red bell peppers give sweetness, while zucchini and yellow squash add a nice crunch. Cherry tomatoes burst with flavor. The red onion adds a bit of sharpness. Olive oil is key to making the veggies taste great on the grill. Garlic powder and smoked paprika bring out the best in each bite. Don’t forget salt and pepper for balance. For a creamy finish, add slices of avocado. Fresh herbs like parsley or cilantro make it look nice and bright. If you want a little extra, sprinkle feta cheese on top. All these ingredients come together for a tasty and colorful meal. You can find the full recipe below to create this healthy bowl. To start, you need to rinse the quinoa. This helps remove any bitter taste. Place the quinoa in a fine mesh strainer under cold water. Swirl it around for about 30 seconds. Next, cook the quinoa. In a saucepan, add 1 cup of rinsed quinoa and 2 cups of vegetable broth or water. Bring it to a boil over medium heat. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 15 minutes. The quinoa is ready when it is fluffy and all the liquid is absorbed. While the quinoa cooks, preheat your grill or grill pan to medium-high heat. This step is key for getting great grill marks. Now, prepare the veggies. In a large bowl, combine the chopped red bell pepper, sliced zucchini, sliced yellow squash, halved cherry tomatoes, and sliced red onion. Drizzle 2 tablespoons of olive oil over the veggies. Then, add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and pepper to taste. Toss everything well until the veggies are coated. Once the grill is hot, place the seasoned vegetables on it. Cook them for about 8-10 minutes. Turn them occasionally to get even cooking. You want them to be tender with nice grill marks. Once done, remove the veggies from the grill and set them aside. Now it's time to assemble your bowl. Start with the cooked quinoa as the base. Add the grilled vegetables on top, making sure to mix colors for a pretty look. For added flavor, you can slice an avocado and place it on top. If you like, sprinkle some feta cheese on your bowl for a creamy touch. Fresh parsley or cilantro makes a great garnish. Enjoy your Grilled Veggie Quinoa Bowl warm. This meal is not just tasty; it’s also colorful and healthy. For the full recipe, check out the main page! To make perfect quinoa, you start with rinsing it. Rinse the quinoa under cold water for about 2 minutes. This step removes the bitter coating called saponin. After rinsing, use a ratio of 1 part quinoa to 2 parts vegetable broth or water. This will give the quinoa flavor and help with texture. When cooking, bring the liquid to a boil, then reduce the heat to low. Cover it and let it simmer for 15 minutes. This method prevents sticking and keeps the quinoa fluffy. Grilling veggies can bring out their best flavors. First, choose fresh, seasonal vegetables. I love using bell peppers, zucchini, and cherry tomatoes. To enhance the taste, toss them in olive oil, garlic powder, and smoked paprika. This mix adds a nice depth. For grilling, preheat your grill to medium-high heat. Grill the veggies for 8-10 minutes. Keep an eye on them, turning occasionally. Look for nice grill marks and tenderness as signs they are ready. You can pair the quinoa bowl with protein like grilled chicken or tofu. This adds extra nutrients and makes it more filling. If you have leftovers, store them in a sealed container. They work great for meal prep, so you can enjoy this dish all week. The flavors deepen when stored, making it even better the next day. For more ideas, check out the Full Recipe for Grilled Veggie Quinoa Bowl . {{image_2}} You can add protein to your Grilled Veggie Quinoa Bowl for more flavor and nutrition. - Grilled chicken: Cut the chicken into strips. Grill it until golden brown and cooked through. - Tofu: Marinate tofu in soy sauce. Grill it until crispy on the outside. - Vegetarian protein substitutes: Try chickpeas or lentils for a hearty boost without meat. Spice up your bowl with different flavors. - Different spice blends: Use cumin, coriander, or chili powder for a kick. - Alternative dressings or sauces: A tahini sauce or lemon vinaigrette can brighten your dish. Using seasonal produce can change the taste and feel of your bowl. - Using seasonal produce: In summer, add corn or eggplant. In fall, try butternut squash. - Suggestions for other grilled vegetables: Bell peppers, asparagus, and mushrooms all work well on the grill. For the full recipe, check out the Grilled Veggie Quinoa Bowl recipe above. To keep your Grilled Veggie Quinoa Bowl fresh, store leftovers in the fridge. Use airtight containers to seal in moisture. This helps prevent the bowl from drying out. I recommend glass containers as they are sturdy and easy to clean. If you want to save some for later, you can freeze the quinoa bowl. First, let it cool to room temperature. Then, place it in freezer-safe bags or containers. Remove any air to avoid freezer burn. When you’re ready to eat, thaw it overnight in the fridge. Reheat it in the microwave or on the stove until warm. In the fridge, your Grilled Veggie Quinoa Bowl lasts about 3 to 5 days. After that, it may start to spoil. Look for signs like a sour smell or off colors. If you spot any mold, throw it away. Always check before enjoying your leftovers! You can use several grains or proteins instead of quinoa. Here are a few options: - Brown rice - Couscous - Farro - Barley - Bulgur - Lentils These choices offer great flavors and textures. They also fit well with grilled veggies in the bowl. Yes! This recipe is easy to make vegetarian or vegan. Just skip the feta cheese or replace it with plant-based cheese. You can also add more veggies or beans for extra protein. This keeps the dish tasty while staying plant-based. Yes, this recipe is gluten-free. Quinoa itself is a gluten-free grain. Just ensure your vegetable broth is also gluten-free. This makes it a safe choice for anyone with gluten sensitivities. To reduce calories in this dish, consider these tips: - Use less olive oil when grilling veggies. - Skip the feta cheese. - Add more leafy greens as a base. These changes can help lower calories while keeping the meal delicious. You can find the full recipe for Grilled Veggie Quinoa Bowl in the earlier sections of this article. This will guide you step-by-step to create this tasty dish at home. Enjoy cooking! This blog post guides you through making a delicious Grilled Veggie Quinoa Bowl. We covered the key ingredients, cooking steps, and tips for success. You can personalize the bowl with proteins or seasonal vegetables. Keep these tips in mind when preparing this meal. Fresh ingredients and proper cooking will enhance the flavors. Enjoy every bite, and feel free to experiment with your favorite add-ons. Your next nutritious meal is just a bowl away!

Grilled Veggie Quinoa Bowl

Discover a delicious Grilled Veggie Quinoa Bowl that's perfect for any meal! This vibrant, healthy dish combines fluffy quinoa with a medley of grilled veggies like bell peppers, zucchini, and cherry tomatoes, topped with creamy avocado and optional feta cheese. Ideal for lunch, dinner, or meal prep, this recipe is simple and quick to make. Click through to explore the full recipe and bring this tasty bowl to your table today!
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Ingredients
  

1 cup quinoa

2 cups vegetable broth (or water)

1 red bell pepper, chopped

1 zucchini, sliced

1 yellow squash, sliced

1 cup cherry tomatoes, halved

1 red onion, sliced

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

1 teaspoon smoked paprika

1 avocado, sliced

Fresh parsley or cilantro for garnish

1/4 cup feta cheese (optional)

Instructions
 

Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.

    Prepare the Veggies: While the quinoa is cooking, preheat your grill (or grill pan) to medium-high heat. In a large bowl, combine chopped bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion. Drizzle with olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until veggies are well coated.

      Grill the Vegetables: Place the seasoned vegetables on the grill and cook for about 8-10 minutes, turning occasionally, until they are tender and have nice grill marks. Remove from grill and set aside.

        Assemble the Bowl: In a serving bowl, layer the cooked quinoa as the base. Top with the grilled vegetables. Add slices of avocado on top and sprinkle with feta cheese (if using) and fresh parsley or cilantro.

          Serve: Enjoy warm, either as a hearty lunch, dinner, or meal prep option.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4