Grilled Vegetable and Quinoa Bowl
A hearty quinoa bowl with charred seasonal vegetables, chickpeas, fresh parsley, and a lemon-garlic dressing.
Instructions
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Step 1
Rinse and drain the quinoa. Put it in the saucepan with the water and salt, bring to a boil over high heat, then cover and reduce to low heat; simmer until the water is absorbed.
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Step 2
Remove the quinoa from the heat and leave it covered to rest.
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Step 3
Prepare the zucchini, bell peppers, red onion, and cherry tomatoes as specified.
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Step 4
Preheat the grill pan over medium heat. Toss the prepared vegetables with olive oil, salt, and black pepper.
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Step 5
Grill the zucchini, bell peppers, and onion in batches, turning occasionally, until tender and visibly charred.
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Step 6
Grill the cherry tomatoes cut-side down until lightly charred and softened, then remove them from the heat with the other vegetables.
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Step 7
Whisk the remaining olive oil, lemon juice, garlic, remaining salt, and remaining black pepper into a dressing.
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Step 8
Fluff the rested quinoa with a fork and divide it among serving bowls.
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Step 9
Top the quinoa with the grilled vegetables and chickpeas. Spoon over the dressing, scatter with parsley, and serve.
Nutrition (Estimated)
Food safety
Caution: low
Wash the vegetables and herbs under running water before preparation. Refrigerate leftovers within 2 hours and consume them within 3 days.
Risk factors
- Raw produce may carry surface contamination.
- Cooked quinoa is perishable if left at room temperature for an extended period.
- The grill pan and escaping saucepan steam can cause burns.