Print

Fresh Mediterranean Quinoa Bowl with Grilled Vegetables

fresh mediterranean quinoa bowl - featured image
Print Recipe

A quick, healthy, and flavorful Mediterranean quinoa bowl featuring smoky grilled vegetables, fresh herbs, and a tangy lemon dressing. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 cup quinoa, rinsed well
  • 2 cups water or vegetable broth
  • 1/4 teaspoon salt
  • 1 medium eggplant, sliced into 1/2-inch rounds
  • 2 zucchini, sliced lengthwise
  • 1 red bell pepper, cut into strips
  • 1 yellow bell pepper, cut into strips
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil (for grilling vegetables)
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil (for dressing)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup (optional)
  • Salt and pepper to taste (for dressing)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh mint
  • 1/4 cup crumbled feta cheese (optional; can substitute vegan cheese)
  • 1/4 cup toasted pine nuts or slivered almonds

Instructions

  1. Rinse 1 cup quinoa under cold water until water runs clear to remove bitterness.
  2. Combine quinoa, 2 cups water or vegetable broth, and 1/4 teaspoon salt in a medium saucepan.
  3. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes.
  4. Turn off heat and let sit, covered, for 5 minutes before fluffing with a fork.
  5. Preheat grill or grill pan over medium-high heat.
  6. Pat eggplant, zucchini, and bell peppers dry with a towel.
  7. Brush all vegetables lightly with 2 tablespoons olive oil and sprinkle with salt and pepper.
  8. Grill eggplant and zucchini slices for 3-4 minutes per side until tender and grill-marked.
  9. Add bell peppers and cherry tomatoes; grill peppers for about 6 minutes, turning occasionally, and tomatoes for 2-3 minutes until slightly charred but juicy.
  10. Remove grilled vegetables to a large mixing bowl.
  11. In a small bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and pepper to make the dressing.
  12. Add cooked quinoa to the bowl with grilled vegetables.
  13. Pour dressing over quinoa and vegetables and gently toss to combine.
  14. Sprinkle chopped parsley, mint, crumbled feta cheese, and toasted pine nuts on top.
  15. Serve warm or at room temperature.

Notes

Rinse quinoa well to remove bitterness. Do not overcrowd the grill to ensure proper charring. Add dressing just before serving to keep textures vibrant. Grilled vegetables should retain slight firmness and smoky flavor. Can substitute quinoa with couscous, bulgur, or farro. For vegan version, omit feta or use plant-based cheese.

Nutrition

Keywords: Mediterranean quinoa bowl, grilled vegetables, healthy quinoa recipe, easy weeknight dinner, gluten-free, vegetarian, plant-based

Find it online: https://sweetstirring.com/fresh-mediterranean-quinoa-bowl-recipe-easy-healthy-grilled-vegetables/