Name: Quinoa Bowl with Grilled Veggies and Avocado Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa, rinsed; 2 cups water or vegetable broth; 1 zucchini, sliced; 1 red bell pepper, sliced; 1 yellow squash, sliced; 1 red onion, sliced; 1 tablespoon olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; 1 avocado, sliced; 1/4 cup crumbled feta or vegan cheese (optional); 2 tablespoons chopped fresh parsley or cilantro; Lemon wedges for serving

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There’s something deeply satisfying about a Quinoa Bowl with Grilled Veggies and Avocado, especially when vibrant flavors and wholesome textures all come together in one cheerful, nourishing bowl. This dish is my ultimate go-to whenever I want a meal that feels equally special and effortless, with fluffy quinoa, colorful veggies kissed by the grill, and creamy avocado slices stealing the show. Whether you’re craving a light lunch, a beautiful dinner centerpiece, or just need a dish that brightens the table and your spirit, this quinoa bowl delivers comfort, health, and joy in every bite.

Quinoa Bowl with Grilled Veggies and Avocado Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in the Quinoa Bowl with Grilled Veggies and Avocado plays its own vital role, bringing a pop of color, flavor, or texture. This recipe is straightforward but highlights how the right fresh ingredients can create a seriously delicious, feel-good meal.

Quinoa: The fluffy, protein-rich base that makes the bowl filling and satisfying.
Water or vegetable broth: Cooking quinoa in broth amps up its savory flavor, but water is perfectly tasty, too.
Zucchini: Adds a juicy, slightly sweet bite and beautiful green color to the bowl.
Red bell pepper: Brings a gentle sweetness and splash of red color to the veggie mix.
Yellow squash: Brightens things up with sunny color and tender texture.
Red onion: Offers mild sharpness and turns meltingly soft when grilled.
Olive oil: Helps achieve that luscious, charred grill finish on your veggies.
Garlic powder: Adds savory depth and a hint of bold flavor to every bite.
Salt and pepper: Brings all the flavors into balance—season generously to taste.
Avocado: Sliced creamy avocado adds richness and a little luxury to your bowl.
Crumbled feta or vegan cheese (optional): Offers a salty, tangy accent that pairs so well with the grilled veggies.
Chopped fresh parsley or cilantro: These herbs add a bright, fresh finishing touch.
Lemon wedges: A quick squeeze of lemon at the table livens up the whole dish.

How to Make Quinoa Bowl with Grilled Veggies and Avocado

Step 1: Cook the Quinoa

Start by giving your quinoa a quick rinse under cold water—this step removes any bitterness and ensures your fluffy base tastes its best. Add the quinoa to a saucepan with either water or vegetable broth, and bring it to a gentle boil. Once boiling, reduce the heat, cover the pan, and let it simmer quietly for about 15 minutes, or until all the liquid is completely absorbed. Fluff it with a fork, set aside, and savor how wonderfully nutty and inviting it smells!

Step 2: Prep and Season the Veggies

While the quinoa cooks, slice up your zucchini, red bell pepper, yellow squash, and red onion so they grill evenly. Toss these beautiful veggies into a large bowl and add olive oil, garlic powder, and a big pinch each of salt and pepper. Toss everything together until every piece is glistening—don’t be afraid to use your hands! This seasoning is what gives your grilled vegetables their irresistible flavor.

Step 3: Grill the Vegetables

Fire up your grill or grill pan over medium-high heat. Place the seasoned veggies on the hot grates and cook them for about 4–5 minutes per side. You’re looking for gorgeous grill marks and slightly charred edges, but you want them to stay tender inside. The aroma alone is enough to make your mouth water—this step truly transforms simple vegetables into something special.

Step 4: Build Your Quinoa Bowl with Grilled Veggies and Avocado

Grab your favorite bowls and start with a scoop of warm, fluffy quinoa. Artfully arrange the grilled veggies on top, then fan out slices of creamy avocado (the star of the show!). If you like, sprinkle over some crumbled feta or vegan cheese. Finish with a generous shower of fresh parsley or cilantro, and set a lemon wedge on the side for that zippy final flourish.

How to Serve Quinoa Bowl with Grilled Veggies and Avocado

Garnishes

Don’t underestimate the power of a good garnish! Each bowl comes alive with a final handful of fresh herbs, extra crumbled feta, or a light drizzle of olive oil. I especially love serving these with big lemon wedges so everyone can add a pop of citrusy brightness just before digging in.

Side Dishes

While the Quinoa Bowl with Grilled Veggies and Avocado is pretty much perfect as a standalone meal, it’s also lovely alongside a crisp green salad or a scoop of tangy tzatziki. If you’re feeding a crowd, add warm pita or crusty bread to help soak up every bit of flavor.

Creative Ways to Present

Get playful and layer your ingredients in a large serving platter, rainbow-style, for a dinner party wow-factor. Or, assemble mini bowls for a fun build-your-own lunch setup, letting everyone pick their favorite grilled veggies and toppings. The Quinoa Bowl with Grilled Veggies and Avocado is also picnic-ready—just pack everything separately and assemble just before serving.

Make Ahead and Storage

Storing Leftovers

Leftovers are a dream—simply pop the quinoa, grilled veggies, and cheese in an airtight container and store in the refrigerator for up to four days. Wait to add the avocado and fresh herbs until just before serving to keep everything vibrant and fresh.

Freezing

Technically, you can freeze the cooked quinoa and grilled veggies in separate containers for up to a month. However, for the best flavor and texture, I recommend enjoying the Quinoa Bowl with Grilled Veggies and Avocado fresh—avocado doesn’t freeze well, and herbs are best added at the last minute!

Reheating

To reheat, pop the quinoa and veggies in the microwave until warmed through, or heat gently in a skillet. Add a drizzle of olive oil or splash of broth if things look dry. Top with fresh avocado and herbs after reheating, and it tastes just like new!

FAQs

Can I use different vegetables in my Quinoa Bowl with Grilled Veggies and Avocado?

Absolutely! This bowl is endlessly adaptable. Go for whatever’s in season or your personal favorites—think eggplant, asparagus, or mushrooms. The grilling method works perfectly for just about any sturdy vegetable.

Is there a way to add more protein?

Definitely. You can toss in grilled chickpeas, tofu, or shredded rotisserie chicken to up the protein factor and make the bowl even heartier, especially if you’re serving it as a main meal.

Can I make the Quinoa Bowl with Grilled Veggies and Avocado vegan?

Yes! Just use vegan cheese or simply skip the cheese altogether and add more avocado or a drizzle of tahini instead. Every other ingredient is naturally plant-based.

What is the best type Main Course

White quinoa has a mild, fluffy texture, but tri-color or red quinoa will give your bowls a lovely earthy flavor and extra color. Just check the package as cooking times vary slightly.

Can I grill the veggies ahead of time?

Of course! Grilled veggies hold up really well in the fridge, making this recipe perfect for meal-prep lunches. Store them separately from the quinoa, and reheat or enjoy them at room temperature whenever you assemble your bowl.

Final Thoughts

If you’re craving a meal that bursts with color, flavor, and wholesomeness, it’s truly time to try a Quinoa Bowl with Grilled Veggies and Avocado. It’s easy, endlessly customizable, and always delivers that cozy, feel-good satisfaction—give it a go and see just how much joy one vibrant bowl can bring to your table!

Quinoa Bowl with Grilled Veggies and Avocado Recipe

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4.6 from 29 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Quinoa Bowl with Grilled Veggies and Avocado is a delicious and nutritious meal that is perfect for a light lunch or dinner. The combination of fluffy quinoa, smoky grilled vegetables, creamy avocado, and fresh herbs creates a satisfying and flavorful dish. Whether you’re a vegetarian or simply looking to add more plant-based meals to your diet, this recipe is sure to impress.

Ingredients

Scale

Quinoa:

1 cup quinoa, rinsed
2 cups water or vegetable broth

Grilled Veggies:

1 zucchini, sliced
1 red bell pepper, sliced
1 yellow squash, sliced
1 red onion, sliced
1 tablespoon olive oil
1 teaspoon garlic powder
Salt and pepper to taste

Additional Toppings:

1 avocado, sliced
1/4 cup crumbled feta or vegan cheese (optional)
2 tablespoons chopped fresh parsley or cilantro
Lemon wedges for serving

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Instructions

Cook Quinoa: In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
Grill Veggies: Preheat a grill or grill pan over medium-high heat. Toss the zucchini, bell pepper, squash, and onion with olive oil, garlic powder, salt, and pepper. Grill the vegetables for 4–5 minutes per side or until tender and slightly charred.
Assemble Bowls: Divide cooked quinoa among bowls. Top each bowl with grilled vegetables, sliced avocado, and feta or vegan cheese if using. Sprinkle with fresh herbs and serve with lemon wedges.

Notes

You can customize the bowl with any seasonal vegetables or add a protein like grilled tofu, chickpeas, or chicken.
A drizzle of tahini or balsamic glaze adds extra flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Mediterranean