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Quinoa, pronounced "keen-wah," is often referred to as a superfood due to its impressive nutrient profile. Originally cultivated in the Andean region of South America, particularly in countries like Peru, Bolivia, and Ecuador, quinoa has been a staple food for thousands of years. Although it is commonly classified as a grain, quinoa is technically a seed, making it a unique alternative in the realm of plant-based foods.

Grilled Veggie Quinoa Bowls

Discover the vibrant world of Grilled Veggie Quinoa Bowls, an ideal meal for those seeking both health and flavor in their busy lives. Packed with protein-rich quinoa and a colorful mix of seasonal vegetables, this dish is not only satisfying but also loaded with essential nutrients. With a simple step-by-step recipe, learn how to prepare this nutritious bowl that's perfect for lunch, dinner, or meal prep. Enjoy a wholesome, delicious way to eat well!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (or water)

1 red bell pepper, sliced into strips

1 zucchini, sliced into half-moons

1 yellow squash, sliced into half-moons

1 cup cherry tomatoes, halved

1 red onion, thinly sliced

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly cracked pepper, to taste

½ cup feta cheese, crumbled (optional)

Fresh parsley, chopped, for garnish

Juice of 1 fresh lemon

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the vegetable broth (or water) to a vigorous boil. Add the rinsed quinoa, stirring briefly, then reduce the heat to low. Cover the saucepan with a lid and let it simmer for approximately 15 minutes, or until all the liquid is absorbed. Remove from heat and allow it to sit, covered, for an additional 5 minutes. Finally, fluff the quinoa with a fork to separate the grains.

    Prepare the Vegetables: While the quinoa cooks, preheat your grill or grill pan to medium-high heat. In a large mixing bowl, combine the sliced red bell pepper, zucchini, yellow squash, cherry tomatoes, and sliced red onion. Drizzle with extra virgin olive oil, then sprinkle with garlic powder, smoked paprika, salt, and freshly cracked pepper. Toss all the ingredients together until the vegetables are evenly coated.

      Grill the Vegetables: Once your grill is hot, carefully add the seasoned vegetables to the grill. Grill for about 5-7 minutes, turning the vegetables occasionally with tongs, until they are tender and exhibit a slight char. Once grilled, remove the vegetables from the heat and set them aside.

        Assemble the Bowls: For each serving bowl, start with a generous scoop of the fluffy quinoa as the base. Layer the grilled vegetables on top of the quinoa, creating a colorful arrangement. If you choose to include feta cheese, sprinkle a generous amount over the top for an added layer of flavor.

          Finish with Lemon & Garnish: Squeeze the juice of a fresh lemon over each assembled bowl for a bright, zesty touch. Garnish with a sprinkle of chopped fresh parsley to enhance both flavor and presentation.

            Serve: Enjoy your Grilled Veggie Quinoa Bowls warm for a filling meal, or let them cool to serve as a refreshing salad option!

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                Presentation Tips: Serve the bowls on a rustic wooden platter for a charming presentation. Add extra lemon wedges on the side and a sprinkle of sesame seeds for an extra touch of elegance!