Grilled Vegetable Bowl Recipe
Seasonal grilled vegetables served on a bed of quinoa.
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Ingredients
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Grilled Vegetables
Quinoa
Method
Grilling the Vegetables
- 1
Prepare the Vegetables
Wash and slice the zucchini, bell pepper, and red onion into bite-sized pieces. Trim the ends of the asparagus.
- 2
Marinate the Vegetables
In a large bowl, combine the sliced vegetables. Drizzle with olive oil, then sprinkle with salt, black pepper, and garlic powder. Toss until the vegetables are evenly coated.
- 3
Cooking the Quinoa
- 4
Rinse the Quinoa
Rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness.
- 5
Cook the Quinoa
In a medium saucepan, combine the rinsed quinoa, vegetable broth, olive oil, and salt. Bring to a boil over medium-high heat.
- 6
Simmer the Quinoa
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa has absorbed all the liquid. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Assembling the Bowl
- 7
Combine Ingredients
In a large bowl, place a generous serving of the cooked quinoa as the base.
- 8
Add Grilled Vegetables
Top the quinoa with the grilled vegetables, arranging them for a colorful presentation.
- 9
Serve
Serve warm, optionally drizzle with additional olive oil or a squeeze of lemon juice for extra flavor.