Grilled Vegetable Quinoa Bowl

Instructions

1. Step 1

   Rinse the quinoa thoroughly under cool running water, then drain well.

   Ingredients used: 200.0 gr Quinoa

   Cookware: fine mesh sieve

2. Step 2

   Combine the rinsed quinoa, water, and ⅜ tsp (2 gr) salt in the saucepan. Bring to a boil over high heat, cover, reduce to low heat, and cook for 15 minutes; remove from the heat, rest covered for 5 minutes, then fluff.

   Timer: 20 min (fixed)

   Ingredients used: 2.0 gr Salt, 400.0 ml Water

   Cookware: saucepan

3. Step 3

   Put the zucchini, bell peppers, red onion, and cherry tomatoes in the mixing bowl. Toss with 2 tbsp (30 ml) olive oil, cumin, ⅜ tsp (2 gr) salt, and 1 gr black pepper.

   Ingredients used: 2.0 piece Bell Pepper, 1.0 gr Black Pepper, 250.0 gr Cherry Tomato, 2.0 gr Ground Cumin, 30.0 ml Olive Oil, 1.0 piece Red Onion, 2.0 gr Salt, 2.0 piece Zucchini

   Cookware: Chef Knife, cutting board, mixing bowl

4. Step 4

   Preheat the grill pan over high heat. Grill the vegetables in uncrowded batches, turning as needed, until marked and tender; allow 3 to 4 minutes for the tomatoes and 8 to 10 minutes for the remaining vegetables.

   Timer: 10 min (fixed)

   Cookware: grill pan

5. Step 5

   Whisk the remaining 2 tbsp (30 ml) olive oil with the lemon juice, garlic, remaining ⅜ tsp (2 gr) salt, and remaining 1 gr black pepper.

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

   Cookware: small bowl, whisk

6. Step 6

   Divide the cooked quinoa among serving bowls. Top with the chickpeas and grilled vegetables, drizzle with the lemon-garlic dressing, and finish with parsley.

   Ingredients used: 240.0 gr Chickpea, 15.0 gr Parsley

   Cookware: Serving bowls