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Quinoa, often hailed as a superfood, has gained immense popularity in recent years due to its impressive nutritional profile. This ancient grain, originally cultivated by the Incas in South America, is not only gluten-free but also brimming with protein, fiber, and essential vitamins and minerals. As more individuals seek to incorporate healthy and nutrient-dense foods into their diets, quinoa stands out as a versatile ingredient that can be enjoyed in countless dishes, from salads to bowls and beyond.

Grilled Veggie Quinoa Bowls

Discover the joy of healthy eating with vibrant grilled veggie quinoa bowls! This recipe features fluffy quinoa topped with an array of colorful, grilled vegetables like zucchini, bell peppers, and cherry tomatoes, making for a nutritious and visually appealing meal. Packed with protein, fiber, and essential vitamins, these bowls are perfect for lunch or dinner. Experiment with seasonal vegetables and optional toppings for endless flavor variations. Enjoy a delicious and wholesome dish that supports your health goals!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 medium zucchini, sliced into half-moons

1 bell pepper (any color), sliced into strips

1 cup cherry tomatoes, halved

1 medium red onion, cut into wedges

1 cup corn (fresh, frozen, or canned)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

Fresh cilantro or parsley, for garnish

Juice of 1 lime

Optional toppings: Slices of avocado, crumbled feta cheese, or a dollop of Greek yogurt

Instructions
 

Cook the Quinoa: Begin by rinsing the quinoa in a fine mesh strainer under cold water to remove its natural coating, which can be bitter. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low so it simmers gently. Cover the saucepan and cook for approximately 15 minutes, or until all the liquid has been absorbed. Once done, remove from heat and let it sit, covered, for 5 minutes. After resting, uncover and fluff the quinoa with a fork. Set it aside to cool slightly.

    Prepare the Veggies: While the quinoa cooks, preheat your grill (or grill pan) over medium-high heat. In a large mixing bowl, combine the sliced zucchini, bell pepper, halved cherry tomatoes, red onion wedges, and corn. Drizzle the mixture with olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss everything together until the vegetables are evenly coated in the oil and seasonings.

      Grill the Vegetables: Transfer the seasoned vegetables to the preheated grill or grill pan. Grill the vegetables for about 5-7 minutes on each side, or until they become tender and have lovely grill marks. Once grilled to perfection, remove them from the heat and set aside.

        Assemble the Bowls: To serve, take a deep serving bowl and start by layering a generous portion of the fluffy quinoa at the bottom. Arrange the grilled vegetables artfully on top of the quinoa. Squeeze fresh lime juice over the assembled bowls for a zesty flavor boost. Feel free to add your choice of optional toppings, such as creamy avocado slices, crumbled feta cheese, or a delightful dollop of Greek yogurt.

          Garnish and Serve: For an added touch of freshness, sprinkle chopped cilantro or parsley over the top of each bowl. Serve your vibrant grilled veggie quinoa bowls immediately and enjoy the burst of flavors!

            Prep Time, Total Time, Servings: 15 min | 30 min | Serves 4