Save Embrace a burst of Mediterranean flavor with these Grilled Veggie and Quinoa Power Bowls. This dish combines the earthy goodness of fluffy quinoa with the smoky sweetness of charred zucchini and bell peppers, all brought together by a silky, garlic-infused tahini drizzle. It is a satisfying, nutrient-dense meal that looks as beautiful as it tastes.
Save This recipe is perfect for those seeking a wholesome, gluten-free option that doesn't compromise on flavor. By grilling the vegetables, you unlock a deep, smoky sweetness that contrasts perfectly with the zesty lemon and nutty tahini dressing.
Ingredients
- Quinoa: 1 cup quinoa, 2 cups water, 1/2 teaspoon salt
- Grilled Vegetables: 1 medium zucchini (sliced), 1 red bell pepper (strips), 1 yellow bell pepper (strips), 1 red onion (wedges), 1 cup cherry tomatoes (halved), 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon sea salt, freshly ground black pepper
- Tahini Drizzle: 1/3 cup tahini, 2 tablespoons lemon juice, 1 tablespoon extra-virgin olive oil, 1 small garlic clove (grated), 2–4 tablespoons warm water, 1/4 teaspoon salt
- Garnishes: 1/4 cup fresh parsley, 1/4 cup crumbled feta cheese (optional), 2 tablespoons toasted pumpkin seeds (pepitas)
Instructions
- Step 1
- Rinse the quinoa thoroughly under cold water. Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Step 2
- Preheat a grill or grill pan over medium-high heat.
- Step 3
- In a large bowl, toss zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, smoked paprika, cumin, salt, and black pepper.
- Step 4
- Grill the vegetables for 8–10 minutes, turning occasionally, until tender and lightly charred. Remove from grill and set aside.
- Step 5
- For the tahini drizzle, whisk together tahini, lemon juice, olive oil, garlic, and salt in a bowl. Gradually add warm water, 1 tablespoon at a time, whisking until smooth and pourable.
- Step 6
- To assemble, divide quinoa among 4 bowls. Top with grilled vegetables. Drizzle generously with tahini sauce.
- Step 7
- Garnish with parsley, feta (if using), and pumpkin seeds. Serve immediately.
Zusatztipps für die Zubereitung
Using a medium saucepan with a tight-fitting lid ensures the quinoa steams properly during the resting period. Ensure you use tongs to turn the vegetables on the grill to achieve even charring without breaking the zucchini rounds.
Varianten und Anpassungen
For a vegan version, omit the feta cheese or use a plant-based alternative. You can easily swap the vegetables based on seasonality; eggplant, asparagus, or mushrooms work beautifully on the grill as well.
Serviervorschläge
Add a sprinkle of chili flakes for a touch of heat or an extra squeeze of lemon for brightness just before serving. These bowls are also delicious when served with warm grilled pita or flatbread on the side.
Save Whether you are looking for a vibrant lunch or a wholesome dinner that comes together in under an hour, these Grilled Veggie and Quinoa Power Bowls are a fantastic choice. The combination of textures and the balance of zesty lemon with savory tahini makes every bite a delight.
Recipe Guide
- → Can I make these bowls ahead of time?
Yes! Grill vegetables and cook quinoa up to 3 days ahead. Store components separately in airtight containers. Reheat vegetables gently before assembling and drizzle with fresh tahini sauce just before serving.
- → What vegetables work best for grilling?
Zucchini, bell peppers, red onion, and cherry tomatoes are excellent choices. You can also add eggplant, asparagus, mushrooms, or corn based on seasonality. Cut vegetables into similar-sized pieces for even cooking.
- → How do I get the right tahini drizzle consistency?
Whisk tahini with lemon juice, olive oil, garlic, and salt first—it will thicken initially. Then gradually add warm water, one tablespoon at a time, whisking continuously until smooth and pourable. The texture should coat a spoon nicely.
- → Is this dish protein-rich enough for a main meal?
Quinoa provides about 13 grams of protein per serving. For extra protein, add chickpeas, grilled chicken, or more feta cheese. The combination of quinoa, tahini, and vegetables creates a satisfying, well-rounded meal.
- → Can I roast the vegetables instead of grilling?
Absolutely! Spread seasoned vegetables on a baking sheet and roast at 425°F for 20–25 minutes, turning halfway through. The roasting creates similar caramelization and depth of flavor as grilling.
- → What can I use instead of tahini?
If avoiding sesame, try sunflower seed butter, cashew butter, or Greek yogurt thinned with lemon juice. Each alternative will slightly change the flavor profile while maintaining creamy texture.