Chargrilled Vegetable Bowl Recipe

Preparation

1. 1

   Prepare the Quinoa

   Rinse the quinoa under cold water. In a medium pot, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until water is absorbed. Fluff with a fork and set aside.

2. 2

   Chargrill the Vegetables

   Preheat your grill or grill pan over medium-high heat. Slice the mushrooms, bell peppers, zucchini, and red onion. Toss with olive oil, salt, and pepper. Grill the vegetables for about 5-7 minutes, turning occasionally until they are tender and have grill marks.

3. 3

   Prepare the Vinaigrette

   In a small bowl, whisk together balsamic vinegar, olive oil, honey (or maple syrup), salt, and black pepper until emulsified.

4. 4

   Assemble the Bowl

   In a serving bowl, layer quinoa, grilled vegetables, baby spinach, and pecans. Top with sesame-crusted goat cheese or almond cheese. Drizzle with balsamic vinaigrette before serving.