BiteSaavy
BiteSaavy recipe

Mediterranean Grilled Veggie Quinoa Bowl

A colorful, nutritious quinoa bowl loaded with grilled Mediterranean vegetables and a tangy lemon dressing.

Lunch 15 min prep 20 min cook Serves 2 Lunch Vegetarian Gluten-Free
Mediterranean Grilled Veggie Quinoa Bowl

Ingredients

  • quinoa
    150 grams 0.33 pounds rinsed
  • water
    300 ml 1.25 cups
  • zucchini
    1 medium (150 grams) 1 medium (5 oz) sliced
  • red bell pepper
    1 medium (120 grams) 1 medium (4.2 oz) quartered, seeded
  • aubergine (eggplant)
    150 grams 5.3 oz cubed
  • red onion
    1 small (70 grams) 1 small (2.5 oz) sliced
  • olive oil
    2 tablespoons 2 tablespoons
  • lemon juice
    30 ml 2 tablespoons freshly squeezed
  • garlic clove
    1 clove 1 clove minced
  • dried oregano
    1 teaspoon 1 teaspoon
  • feta cheese
    60 grams 2.1 oz crumbled (optional)
  • fresh parsley
    10 grams 0.35 oz chopped for garnish
  • salt
    to taste to taste
  • black pepper
    to taste to taste

Method

  • 1
    Rinse quinoa under cold water.
  • 2
    Bring quinoa and water to boil, then simmer covered for 15 minutes until water is absorbed.
  • 3
    Preheat grill or grill pan over medium-high heat.
  • 4
    Toss zucchini, red pepper, aubergine, and onion with 1 tbsp olive oil, salt, pepper, and oregano.
  • 5
    Grill vegetables 5-7 minutes per side until tender and charred.
  • 6
    Mix lemon juice, minced garlic, and remaining olive oil to make dressing.
  • 7
    Fluff cooked quinoa, place in bowls, top with grilled veggies and drizzle dressing.
  • 8
    Sprinkle with crumbled feta and chopped parsley before serving.

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