Description
A vibrant and nutritious quinoa bowl featuring grilled bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes, topped with creamy avocado, tangy feta cheese, and fresh herbs, all drizzled with a zesty lemon-olive oil dressing. Perfect as a wholesome vegetarian main course inspired by Mediterranean flavors.
Ingredients
Scale
Quinoa
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
Grilled Vegetables
- 1 red bell pepper, sliced
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Toppings and Dressing
- 1 large avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley or cilantro
Instructions
- Prepare Quinoa: Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water or vegetable broth and bring to a boil. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff the quinoa gently with a fork.
- Preheat Grill: Preheat a grill pan or outdoor grill to medium-high heat to ensure proper charring and even cooking of the vegetables.
- Season Vegetables: In a large bowl, toss the sliced bell pepper, zucchini, yellow squash, red onion wedges, and cherry tomatoes with 1 tablespoon of olive oil, garlic powder, smoked paprika, salt, and black pepper to coat the veggies evenly with the spices and oil.
- Grill Vegetables: Place the seasoned vegetables on the grill and cook for 8 to 10 minutes, turning occasionally, until they are tender and have nice grill marks and slight charring, bringing out their natural sweetness.
- Make Dressing: In a small bowl, whisk together the remaining 1 tablespoon of olive oil and the fresh lemon juice to create a bright, zesty dressing.
- Assemble Bowls: Divide the fluffy quinoa evenly among serving bowls. Top each portion with the grilled vegetables, slices of avocado, and crumbled feta cheese if using. Drizzle the lemon-olive oil dressing over the bowls and finish by sprinkling with fresh chopped parsley or cilantro for a fresh herbal note before serving.
Notes
- For a vegan version, omit the feta cheese or substitute it with a plant-based alternative.
- Add grilled chicken, shrimp, or chickpeas for extra protein to make it more filling.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
