If you are searching for a vibrant, wholesome dish that feels like a warm hug in a bowl, the Quinoa Bowl with Grilled Veggies and Avocado Recipe is exactly what you need. This meal is a beautiful blend of tender, smoky grilled vegetables paired with fluffy quinoa and creamy avocado slices, creating a delightful harmony of flavors and textures. Perfect for anyone eager to enjoy a nutritious, filling, and colorful Mediterranean-inspired dish, this quinoa bowl makes healthy eating exciting and delicious in every bite.
Ingredients You’ll Need
To make this Quinoa Bowl with Grilled Veggies and Avocado Recipe shine, you only need a handful of simple ingredients that each play an essential role. Every component brings a burst of freshness, vibrant color, or rich texture that transforms this dish into a satisfying meal.
- 1 cup uncooked quinoa: The perfect gluten-free grain base rich in protein and fiber, giving the bowl a fluffy yet hearty texture.
- 2 cups water or vegetable broth: Adds flavor and cooks your quinoa to tender perfection.
- 1 red bell pepper, sliced: Adds sweetness and vibrant red color to brighten your plate.
- 1 zucchini, sliced into rounds: Brings mild flavor and soft texture once grilled.
- 1 yellow squash, sliced: Complements zucchini with a slightly different texture and a pop of sunshine yellow.
- 1 red onion, cut into wedges: Provides a subtle sharpness that mellows and caramelizes when grilled.
- 1 cup cherry tomatoes: Bursts with juicy sweetness and adds freshness.
- 2 tablespoons olive oil, divided: Essential for grilling the veggies to tender, charred goodness and for making the bright lemon dressing.
- 1 teaspoon garlic powder: Infuses a warm, aromatic depth to the grilled vegetables.
- 1/2 teaspoon smoked paprika: Introduces a smoky layer that complements the charred veggies beautifully.
- 1/2 teaspoon salt: Enhances all the natural flavors in the bowl.
- 1/4 teaspoon black pepper: Adds a subtle kick and balances the seasoning.
- 1 large avocado, sliced: Creamy and luscious, it contrasts delightfully with the grilled textures.
- 1/4 cup crumbled feta cheese (optional): Adds a tangy, salty element for extra richness.
- 2 tablespoons fresh lemon juice: Brightens the bowl with a fresh citrus zing in the dressing.
- 2 tablespoons chopped fresh parsley or cilantro: Adds a burst of green and fresh herbaceous notes as a finishing touch.
How to Make Quinoa Bowl with Grilled Veggies and Avocado Recipe
Step 1: Cook the Quinoa
Start by rinsing the quinoa under cold water to remove its natural bitterness. Then, combine it with water or vegetable broth in a saucepan and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until all the liquid is absorbed. Let the quinoa rest covered for 5 minutes before fluffing it with a fork — this ensures light, fluffy quinoa every time.
Step 2: Prepare and Season the Vegetables
While the quinoa cooks, slice all your veggies as directed. In a large bowl, toss the red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes with half of the olive oil, garlic powder, smoked paprika, salt, and black pepper. This seasoning mix lends a smoky, savory punch that perfectly complements the natural sweetness of the grilled vegetables.
Step 3: Grill the Vegetables
Heat a grill pan or outdoor grill to medium-high. Arrange the seasoned vegetables on the grill, turning occasionally to get those beautiful char marks and even cooking. Grill for 8 to 10 minutes until the veggies are tender but still have a nice bite and that slightly caramelized exterior.
Step 4: Make the Lemon Dressing
In a small bowl, whisk together the remaining olive oil and fresh lemon juice until emulsified. This simple dressing is the zesty finishing touch that brightens every bite and ties the dish together.
Step 5: Assemble the Quinoa Bowl with Grilled Veggies and Avocado Recipe
Divide the fluffy quinoa evenly among serving bowls. Pile on the smoky grilled vegetables and fan slices of ripe avocado on top. If you like, sprinkle crumbled feta for added creaminess and tang. Finally, drizzle with your bright lemon dressing and sprinkle with chopped fresh parsley or cilantro for a final fresh, herby note.
How to Serve Quinoa Bowl with Grilled Veggies and Avocado Recipe
Garnishes
To add extra layers of flavor and texture, sprinkle toasted nuts like pine nuts or slivered almonds over the bowl. A dash of crushed red pepper flakes can also add exciting heat, while a handful of microgreens or sprouts lends an elegant, fresh crunch that makes the dish look as good as it tastes.
Side Dishes
This quinoa bowl shines as a main dish but pairs beautifully with light sides like a crisp cucumber salad or warm pita bread to scoop up every bit of goodness. A refreshing tzatziki or hummus dip also complements the smoky veggies and creamy avocado excellently.
Creative Ways to Present
For a fun twist, serve this bowl in a hollowed-out bell pepper or grilled avocado halves for a stunning presentation. Using colorful serving bowls or layering the ingredients in a mason jar for an on-the-go option can make this simple recipe feel extra special. Adding edible flowers is another charming touch to elevate the visual appeal.
Make Ahead and Storage
Storing Leftovers
Leftover quinoa and grilled vegetables store wonderfully in an airtight container in the refrigerator for up to 3 days. Keep the avocado slices separate and add fresh just before serving to prevent browning and keep the flavors fresh.
Freezing
While quinoa freezes well, the grilled vegetables and avocado don’t hold up as nicely due to texture changes. It’s best to freeze cooked quinoa alone if you want to prep ahead and then grill fresh vegetables for each meal.
Reheating
Reheat the quinoa and grilled veggies gently in a microwave or on the stovetop, adding a splash of water to keep the quinoa moist. Add fresh avocado slices and dressing after warming to maintain their creamy texture and bright flavor.
FAQs
Can I use other grains instead of quinoa?
Absolutely! Brown rice, couscous, or farro can work well as alternatives, each bringing a unique texture and flavor. Just adjust cooking times accordingly.
Is this dish vegan?
It can easily be vegan by omitting the feta cheese or swapping it for a plant-based cheese alternative. The rest of the ingredients are naturally plant-based.
Can I add protein to make it more filling?
Yes, grilled chicken, shrimp, or chickpeas make excellent protein additions to transform this bowl into a heartier meal.
How spicy is this quinoa bowl?
This recipe has a gentle smoky warmth from the smoked paprika and pepper but is not spicy. You can add chili flakes or hot sauce to taste if you prefer more heat.
What is the best way to store leftover avocado?
To keep avocado slices from browning, drizzle them with lemon juice and store in an airtight container or wrap tightly with plastic wrap, pressing it directly onto the avocado surface.
Final Thoughts
I can’t recommend enough how rewarding it is to whip up this Quinoa Bowl with Grilled Veggies and Avocado Recipe. It’s colorful, nourishing, and bursting with fresh flavors that feel both comforting and vibrant. Whether you’re preparing a simple weeknight dinner or impressing friends with a healthy yet delicious dish, this recipe will quickly become one of your favorites to make again and again.
Print
Quinoa Bowl with Grilled Veggies and Avocado Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
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
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.
