Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups vegetable broth or water
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium zucchini
- 1 medium yellow squash
- 1 large red onion
- 8 ounces baby bella mushrooms
- 1 bunch asparagus
- Olive oil, balsamic vinegar, garlic, dried oregano, dried basil, salt, and pepper
Instructions
- Rinse quinoa under cold water. Combine with vegetable broth and sea salt in a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit for another 5 minutes before fluffing.
- Preheat grill or grill pan. Toss sliced veggies with olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and pepper.
- Grill veggies for about 3–5 minutes on each side until tender and charred.
- Assemble by layering quinoa at the base and topping with grilled vegetables.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 0mg