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
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
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 5g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg
