Craving something healthy and easy in this Memorial Day weekend? The Grilled Veggie and Quinoa Bowl is perfect for meal prep or a quick dinner. Packed with grilled veggies, quinoa, and a zesty lemon tahini dressing. Just fire up your Monument Grill and dig in!
Why Choose This Healthy Recipe?
Grilling brings out the natural sweetness of vegetables, making this dish a delicious way to eat clean. Quinoa adds protein and fiber, keeping you full and energized. It is gluten-free, vegan-friendly and ready in under 30 minutes.
Instructions
1. Prep the Quinoa: In a medium saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until fluffy. Set aside.
2. Fire Up the Grill: Preheat your Monument Grill to medium-high heat (about 400°F). Its precise temperature control ensures perfectly grilled veggies every time.
3. Season the Veggies: In a large bowl, toss zucchini, bell pepper, squash, onion, and cherry tomatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
4. Grill Time: Place veggies on the grill grates (use a grill basket for smaller pieces). Grill for 3-4 minutes per side until tender with nice char marks. Remove and set aside.
5. Assemble the Bowl: Divide quinoa among four bowls. Top with grilled veggies and avocado slices. Drizzle with lemon juice and garnish with parsley for a fresh finish.
6. Serve and Enjoy: Pair with a chilled iced tea or sparkling water for a complete, healthy meal
Why Choose This Healthy Recipe?
Grilling brings out the natural sweetness of vegetables, making this dish a delicious way to eat clean. Quinoa adds protein and fiber, keeping you full and energized. It is gluten-free, vegan-friendly and ready in under 30 minutes.
Instructions
1. Prep the Quinoa: In a medium saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until fluffy. Set aside.
2. Fire Up the Grill: Preheat your Monument Grill to medium-high heat (about 400°F). Its precise temperature control ensures perfectly grilled veggies every time.
3. Season the Veggies: In a large bowl, toss zucchini, bell pepper, squash, onion, and cherry tomatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.
4. Grill Time: Place veggies on the grill grates (use a grill basket for smaller pieces). Grill for 3-4 minutes per side until tender with nice char marks. Remove and set aside.
5. Assemble the Bowl: Divide quinoa among four bowls. Top with grilled veggies and avocado slices. Drizzle with lemon juice and garnish with parsley for a fresh finish.
6. Serve and Enjoy: Pair with a chilled iced tea or sparkling water for a complete, healthy meal
Ingredients
-- 1 cup quinoa, rinsed-- 2 cups vegetable broth or water
-- 1 zucchini, sliced into rounds
-- 1 red bell pepper, quartered
-- 1 yellow squash, sliced
-- 1 red onion, cut into wedges
-- 8 cherry tomatoes
-- 2 tbsp olive oil
-- 1 tsp garlic powder
-- 1 tsp smoked paprika
-- Salt and pepper to taste
-- 1 avocado, sliced
-- 2 tbsp fresh lemon juice
-- Optional: fresh parsley for garnish
Tips for Success
--Mix It Up: Swap in seasonal veggies like eggplant or mushrooms for variety.--Meal Prep: Grill extra veggies and store them in the fridge for quick salads or wraps.
--Boost Flavor: Add a tahini drizzle or sprinkle of feta (if not vegan) for extra zest.
This Grilled Veggie and Quinoa Bowl is a crowd-pleaser that proves healthy eating can be delicious. Fire up your Monument Grill and try it today! Share your creations with us on social media using #MonumentGrills.
Why Grill with Monument Grills?
Monument Grills are designed for performance and ease, with even heat distribution that makes grilling veggies a breeze. Whether you’re a BBQ pro or a beginner, our grills help you create healthy, flavorful dishes that impress.
