Grilled Vegetable and Quinoa Bowl

Grilled Vegetable and Quinoa Bowl

A hearty quinoa bowl with charred seasonal vegetables, chickpeas, fresh parsley, and a lemon-garlic dressing.

Instructions

  1. 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.

    Timer: 15 min (fixed)

    Ingredients used: 200.0 gr Quinoa, 2.0 gr Salt, 420.0 ml Water

    Cookware: fine mesh strainer, medium saucepan

  2. Step 2

    Remove the quinoa from the heat and leave it covered to rest.

    Timer: 5 min (fixed)

    Cookware: medium saucepan

  3. Step 3

    Prepare the zucchini, bell peppers, red onion, and cherry tomatoes as specified.

    Ingredients used: 300.0 gr Bell Pepper, 250.0 gr Cherry Tomato, 150.0 gr Red Onion, 300.0 gr Zucchini

    Cookware: Chef Knife, cutting board

  4. Step 4

    Preheat the grill pan over medium heat. Toss the prepared vegetables with olive oil, salt, and black pepper.

    Timer: 3 min (fixed)

    Ingredients used: 1.0 gr Ground Black Pepper, 30.0 ml Olive Oil, 2.0 gr Salt

    Cookware: grill pan, Large Mixing Bowl, tongs

  5. Step 5

    Grill the zucchini, bell peppers, and onion in batches, turning occasionally, until tender and visibly charred.

    Timer: 9 min (fixed)

    Cookware: grill pan, tongs

  6. Step 6

    Grill the cherry tomatoes cut-side down until lightly charred and softened, then remove them from the heat with the other vegetables.

    Timer: 3 min (fixed)

    Cookware: grill pan, tongs

  7. Step 7

    Whisk the remaining olive oil, lemon juice, garlic, remaining salt, and remaining black pepper into a dressing.

    Ingredients used: 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 45.0 ml Lemon Juice, 30.0 ml Olive Oil, 2.0 gr Salt

    Cookware: small bowl, whisk

  8. Step 8

    Fluff the rested quinoa with a fork and divide it among serving bowls.

    Cookware: fork, medium saucepan, Serving bowls

  9. Step 9

    Top the quinoa with the grilled vegetables and chickpeas. Spoon over the dressing, scatter with parsley, and serve.

    Ingredients used: 240.0 gr Chickpea, 20.0 gr Parsley

    Cookware: Serving bowls

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.