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In today's fast-paced world, maintaining a nutritious diet can be a challenge, yet it is crucial for overall health and well-being. Grilled Veggie Quinoa Bowls are an exceptional solution, offering a delightful blend of flavors and textures that cater to health-conscious individuals and food enthusiasts alike. This simple yet satisfying recipe combines the wholesome goodness of quinoa with the vibrant freshness of grilled vegetables. With their colorful presentation and delicious taste, these bowls serve as a perfect weeknight meal or a satisfying lunch option.

Grilled Veggie Quinoa Bowls

Discover the deliciousness and nutrition of Grilled Veggie Quinoa Bowls! This vibrant recipe combines quinoa, a protein-packed superfood, with a colorful array of grilled vegetables for a satisfying meal. Perfect for busy weeknights or as a healthy lunch option, these bowls highlight the great flavors of fresh ingredients. Easy to customize, this dish is ideal for any dietary preference, ensuring a tasty experience for everyone. Get inspired to create your own delicious version!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups vegetable broth (for cooking quinoa)

1 medium zucchini, sliced into half-moons

1 bell pepper (any color of your choice), sliced into strips

1 cup cherry tomatoes, halved

1 cup corn kernels (fresh or frozen)

1 small red onion, thinly sliced

2 tablespoons olive oil, for seasoning

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and ground black pepper, to taste

1 ripe avocado, sliced for topping

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

Cook the Quinoa: In a medium saucepan, bring the vegetable broth to a rolling boil. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until all the liquid is absorbed. Afterward, remove from heat and fluff the quinoa with a fork. Set it aside to cool slightly.

    Prepare the Vegetables: In a large mixing bowl, combine the sliced zucchini, bell pepper, halved cherry tomatoes, corn, and red onion. Drizzle with the olive oil and sprinkle in the garlic powder, smoked paprika, salt, and pepper. Use a spatula or your hands to toss everything together until the vegetables are evenly coated with the seasoning.

      Grill the Veggies: Preheat your grill or grill pan to medium-high heat. Once the grill is hot, carefully place the seasoned vegetables on it. Grill them for approximately 5-7 minutes, turning occasionally to ensure they soften and develop nice grill marks. Once grilled to your liking, remove the vegetables from the heat.

        Assemble the Bowls: In each serving bowl, start by layering the cooked quinoa at the bottom. Next, generously top the quinoa with the grilled vegetables. Arrange a few slices of avocado on top for added creaminess.

          Garnish and Serve: Finish each bowl with a sprinkle of fresh cilantro leaves. Serve the bowls with lime wedges on the side, allowing guests to squeeze fresh lime juice over the dish for an extra burst of flavor.

            Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

              - Presentation Tips: For a vibrant look, arrange the avocado slices in a fan shape on top of the vegetables, and consider using a colorful bowl to contrast with the greens and reds of the veggies.