Quinoa Bowl with Grilled Veggies and Avocado Recipe
If you are craving a vibrant, healthy, and utterly delicious meal, this Quinoa Bowl with Grilled Veggies and Avocado Recipe is exactly what your kitchen needs. Combining fluffy quinoa with smoky grilled vegetables and creamy avocado, it’s a satisfying bowl packed with color, nutrients, and bold Mediterranean flavors. Whether you want a nourishing weekday lunch or a light dinner, this recipe offers a perfect balance of textures and tastes that make every bite feel like a warm hug from the inside out.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and freshness. Each ingredient is carefully chosen to build layers of flavor, texture, and balanced nutrition. These essentials create a bowl that is both wholesome and bursting with vibrant colors that invite you to dig right in.
- 1 cup quinoa, rinsed: The protein-packed base that’s fluffy and nutty, grounding the entire bowl.
- 2 cups water or vegetable broth: Cooking the quinoa in broth adds extra depth and richness.
- 1 zucchini, sliced: Adds a tender, mild bite that grills beautifully with slight char marks.
- 1 red bell pepper, sliced: Sweet and colorful, it brightens the bowl both visually and in flavor.
- 1 yellow squash, sliced: Another mild, soft vegetable that soaks up smoky grilled notes.
- 1 red onion, sliced: Offers a firmer texture with a touch of sweetness that caramelizes on the grill.
- 1 tablespoon olive oil: Essential for grilling and brings a lush, fruity undertone.
- 1/2 teaspoon salt: Enhances every ingredient’s natural flavor without overpowering.
- 1/4 teaspoon black pepper: Adds just a whisper of spice to tie it all together.
- 1 teaspoon Italian seasoning: Brings aromatic herbs like oregano and basil to infuse the veggies.
- 1 ripe avocado, sliced: Creamy and buttery, the perfect contrast to the smoky grilled produce.
- 1/4 cup crumbled feta cheese (optional): Salty and tangy, creating a delightful savory note for non-vegans.
- 2 tablespoons lemon juice: A fresh squeeze to brighten and balance the bowl’s richness.
- 1 tablespoon chopped fresh parsley: Adds a pop of green freshness and a subtle herbal lift.
How to Make Quinoa Bowl with Grilled Veggies and Avocado Recipe
Step 1: Cook the Quinoa
Start by bringing the quinoa and your choice of water or vegetable broth to a boil in a medium saucepan. Using broth here is a little tip for goodies— it infuses the quinoa with extra savory notes. Once boiling, cover and lower the heat to simmer gently for about 15 minutes, or until all the liquid is absorbed and your quinoa looks delightfully fluffy. Let it rest off the heat and fluff it up with a fork to keep it light and airy.
Step 2: Prepare and Season the Vegetables
While the quinoa cooks, toss your zucchini, red bell pepper, yellow squash, and red onion slices in a bowl with olive oil, salt, black pepper, and Italian seasoning. This combo ensures each veggie gets a lovely layer of flavor that shines after grilling.
Step 3: Grill the Vegetables
Heat up a grill or grill pan to medium-high. Lay the veggies out and grill for about 3 to 4 minutes on each side, aiming for tender veggies with beautiful grill marks and a slight char that brings out their natural sweetness and earthiness. This step is where the magic happens to transform simple veggies into smoky, irresistible bites.
Step 4: Assemble the Quinoa Bowl with Grilled Veggies and Avocado Recipe
Divide the fluffy quinoa between your serving bowls. Pile on the smoky grilled vegetables, arrange the creamy avocado slices on top, and sprinkle with crumbled feta cheese if you’re using it. A generous drizzle of fresh lemon juice and a sprinkle of chopped parsley finish it with brightness and herbaceousness. This bowl can be served warm or at room temperature, making it super flexible for any mealtime mood.
How to Serve Quinoa Bowl with Grilled Veggies and Avocado Recipe
Garnishes
To elevate your quinoa bowl, consider finishing with extra garnishes like toasted pine nuts for a satisfying crunch, a dash of smoked paprika for warmth, or a drizzle of balsamic glaze for a touch of sweetness. These little extras make every bite exciting and can be tailored to suit your mood.
Side Dishes
This bowl is a star on its own but pairs wonderfully with light sides like a crisp green salad with lemon vinaigrette or some warm, crusty whole-grain bread. For a heartier meal, adding a bowl of lentil soup or a simple tomato gazpacho complements the Mediterranean vibe perfectly.
Creative Ways to Present
Want to impress? Serve the grilled veggies artistically fanned out over the quinoa, place avocado slices in a beautiful rose shape, or even serve the entire concoction inside hollowed-out bell peppers for edible bowls. Presentation can be as fun as eating it!
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store leftover quinoa and grilled veggies in an airtight container in the fridge for up to 3 days. Keep the avocado slices separate or add fresh slices when ready to eat to avoid browning.
Freezing
Quinoa and grilled veggies freeze well, so feel free to portion and freeze them in freezer-safe containers for up to three months. It’s best to freeze the ingredients without avocado, which you can slice fresh upon thawing.
Reheating
When reheating, gently warm the frozen bowl components in the microwave or on the stovetop until heated through, then add fresh avocado and lemon juice right before serving to keep the flavors bright and the textures fresh.
FAQs
Can I use other grains besides quinoa?
Absolutely! Brown rice, farro, or couscous can all work beautifully as the base for this bowl, but quinoa is a great choice for its protein content and fluffy texture.
How do I make this recipe vegan?
Simply omit the feta cheese or substitute it with a plant-based cheese or some toasted nuts or seeds for added texture and flavor.
What vegetables can I swap in for grilling?
Feel free to mix in seasonal favorites like eggplant, asparagus, mushrooms, or even sweet corn for a personalized twist on this recipe.
Is this recipe gluten-free?
Yes, quinoa is naturally gluten-free, and as long as you choose gluten-free broth or water, this bowl fits perfectly into a gluten-free diet.
How do I keep the avocado from browning?
To keep avocado slices fresh, toss them lightly in lemon juice and add them to the bowl just before serving. Storing them separately and chilling helps too.
Final Thoughts
This Quinoa Bowl with Grilled Veggies and Avocado Recipe is a fantastic way to bring fresh, wholesome ingredients together in a bowl that feels both indulgent and nourishing. It’s easy to prepare, endlessly customizable, and just bursting with flavors that make eating healthy so enjoyable. I encourage you to try this recipe soon—your taste buds will thank you, and your body will too!
Print
Quinoa Bowl with Grilled Veggies and Avocado Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian, Gluten Free
Description
A vibrant and nutritious quinoa bowl featuring fluffy quinoa, grilled seasonal vegetables, creamy avocado slices, and optional crumbled feta cheese, all drizzled with fresh lemon juice and garnished with parsley. Perfect for a healthy Mediterranean-inspired main course that’s easy to prepare and customizable.
Ingredients
Quinoa
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
Grilled Vegetables
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow squash, sliced
- 1 red onion, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian seasoning
Toppings and Garnish
- 1 ripe avocado, sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
Instructions
- Cook the Quinoa: In a medium saucepan, bring the rinsed quinoa and water or vegetable broth to a boil. Once boiling, reduce the heat to low, cover the pan, and simmer for 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and fluff using a fork.
- Prepare the Vegetables: While the quinoa is cooking, preheat a grill or grill pan over medium-high heat. In a bowl, toss the sliced zucchini, red bell pepper, yellow squash, and red onion with olive oil, salt, black pepper, and Italian seasoning until evenly coated.
- Grill the Vegetables: Place the seasoned vegetables onto the preheated grill or grill pan. Grill each side for 3–4 minutes until they are tender and have nice, light char marks.
- Assemble the Bowl: Divide the cooked quinoa evenly into serving bowls. Top each bowl with the grilled vegetables, sliced avocado, and crumbled feta cheese if using.
- Add Final Touches: Drizzle each bowl with fresh lemon juice and garnish with chopped parsley. Serve warm or at room temperature for the best flavor experience.
Notes
- For a vegan option, omit the feta cheese.
- You can substitute other seasonal vegetables such as eggplant, mushrooms, or asparagus.
- Add chickpeas or grilled tofu to increase protein content.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
