Grilled Veggie Quinoa Power Bowls

Indulge in a nutrient-packed meal with these Grilled Veggie and Quinoa Power Bowls with Tahini Drizzle. This Mediterranean-inspired dish combines the smoky sweetness of charred bell peppers and red onions with the earthy, fluffy texture of perfectly cooked quinoa. It is a vibrant and wholesome choice for anyone seeking a nourishing lunch or dinner that is as visually stunning as it is delicious.

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The creamy tahini drizzle, brightened with lemon and a hint of garlic, serves as the perfect finishing touch, pulling all the Mediterranean flavors together. Whether you are meal prepping for a busy week or serving a fresh family dinner, these bowls offer a satisfying and balanced eating experience.

Ingredients

• Quinoa: 1 cup quinoa, 2 cups water, 1/2 teaspoon salt
• Grilled Vegetables: 1 medium zucchini (sliced into 1/2-inch rounds), 1 red bell pepper (cut into strips), 1 yellow bell pepper (cut into strips), 1 red onion (cut into 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 to taste
• Tahini Drizzle: 1/3 cup tahini, 2 tablespoons lemon juice, 1 tablespoon extra-virgin olive oil, 1 small garlic clove (finely grated), 2–4 tablespoons warm water, 1/4 teaspoon salt
• Garnishes: 1/4 cup fresh parsley (chopped), 1/4 cup crumbled feta cheese (optional), 2 tablespoons toasted pumpkin seeds

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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

To ensure a smooth tahini sauce, use a whisk and add the warm water gradually until you reach your preferred consistency. For the best flavor, make sure to rinse the quinoa before cooking to remove its natural bitterness. This dish provides 420 calories per serving and contains sesame and dairy (if using feta).

Varianten und Anpassungen

To make this recipe vegan, simply omit the feta cheese or replace it with a plant-based alternative. You can easily adapt the bowl to the season by swapping vegetables for eggplant, asparagus, or mushrooms. If you prefer a bit of spice, add a sprinkle of chili flakes to the grilled vegetables.

Serviervorschläge

Serve these power bowls immediately while the vegetables are warm and charred. For an even heartier meal, pair the bowls with grilled pita or flatbread. An extra squeeze of lemon juice just before serving can provide a final touch of brightness to the dish.

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With its combination of smoky grilled vegetables and zesty dressing, this Grilled Veggie and Quinoa Power Bowl is a testament to how simple, fresh ingredients can create a truly satisfying meal. It is a reliable favorite for anyone looking to fuel their body with wholesome, delicious food.

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Recipe FAQ

→ Can I make these bowls ahead of time?

Absolutely. The quinoa and grilled vegetables store well in separate airtight containers for up to 4 days. Keep the tahini sauce in a jar and give it a quick stir before serving—add a splash of water if it thickens. Garnish with fresh herbs just before eating.

→ What vegetables work best for grilling?

Zucchini, bell peppers, and red onion are excellent choices that hold their shape well. You can also incorporate eggplant slices, asparagus spears, portobello mushrooms, or even corn. Cut vegetables into similar sizes to ensure even cooking on the grill.

→ How do I prevent the tahini sauce from separating?

Whisk the tahini vigorously while gradually adding warm water, one tablespoon at a time. The mixture may temporarily seize and thicken—this is normal. Continue whisking and adding water until it reaches a smooth, pourable consistency. If refrigerated, bring to room temperature and stir again.

→ Can I use other grains instead of quinoa?

Certainly. Farro, bulgur, brown rice, or couscous make wonderful alternatives. Adjust cooking liquid and time according to package instructions. For quicker preparation, consider using pre-cooked grains or meal-prepped batches from earlier in the week.

→ Is this suitable for meal prep?

These bowls are ideal for meal prepping. Cook a large batch of quinoa and grill extra vegetables at the start of the week. Portion everything into containers, keeping the sauce separate. Simply reheat the grains and vegetables, then drizzle with sauce before enjoying.

→ How can I add more protein?

Consider adding chickpeas, grilled halloumi, shredded chicken, or pan-seared tofu. You could also mix hemp seeds or chopped walnuts into the quinoa while cooking. These additions complement the Mediterranean flavors while boosting protein content.