Grilled Veggie Quinoa Bowl
Our Grilled Veggie Quinoa Bowl makes a comforting dinner or hearty lunch. Simply omit the chicken and serve this plant protein-packed dish as a summer side.
Adapted from: Pinch of Yum
Adapted from: Pinch of Yum
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Grilled Veggie Quinoa Bowl
Prep Time20 Minutes
Servings6
Cook Time20 Minutes
Ingredients
1 cup quinoa
FOR THE CILANTRO AVOCADO DRESSING: 1/2 avocado
1/4 cup greek yogurt
1/2 cup cold water
1 cup cilantro leaves
1 small garlic clove
1/2 teaspoon salt
Juice of 1 lime
FOR THE BOWLS: 4 ears of fresh sweet corn
2 zucchini
2 red bell peppers
1 red onion, cut into 1/2-inch-thick rings
Extra virgin olive oil
1 pint cherry tomatoes
1 head romaine lettuce
1 rotisserie chicken (or deli pulled chicken)
Directions
- Cook 1 cup quinoa according to package instructions. Set aside.
- In a food processor, combine ½ avocado, ¼ cup Greek yogurt, ½ cup cold water, 1 cup cilantro leaves, 1 small garlic clove, ½ tsp salt and the juice of one 1 lime. Process until smooth. Store in an airtight container in the refrigerator until ready to use.
- Heat a grill to medium-high heat. Husk 4 ears of fresh sweet corn, slice 2 zucchini in half lengthwise, stem, seed and quarter 2 red bell peppers, and slice 1 red onion into ½-inch-thick rings. Brush the vegetables with extra virgin olive oil and season with salt and black pepper.
- Grill the vegetables, turning occasionally, until just tender and charred, about 12 minutes for the corn, 8 minutes for the bell pepper and onion and 5 minutes for the zucchini. Transfer the vegetables to a cutting board.
- Slice the corn kernels off the cob and slice the zucchini, bell pepper and onion into ¼-inch-thick pieces. Halve 1 pint cherry tomatoes, roughly chop 1 head romaine lettuce and dice the meat of 1 rotisserie chicken.
- To assemble the harvest bowls, divide the quinoa, vegetables and chicken between 6 bowls. Drizzle with the cilantro-avocado dressing and serve with lime wedges.
20 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
L&B Organic Tricolor Quinoa, 1 Pound
Deal
$3.99 was $4.49$3.99/lb
Fresh Large Avocados, 1 Each
$2.99
Old Home Plain Greek Yogurt, 24 Ounce
$5.79$0.24/oz
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Fresh Cilantro Bunch, 1 Each
$1.99
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Morton Coarse Sea Salt, 17.6 Ounce
$4.89$0.28/oz
Limes, 0.33 Pound
$0.99 avg/ea$2.99/lb
L&B Fresh Trimmed Sweet Corn, 4 Each
Huge Deal
$4.99 was $6.99$1.25 each
Green Zucchini, 0.33 Pound
Huge Deal
$0.66 avg/ea was $0.99 avg/ea$1.99/lb
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Red Onions, 1 Pound
$2.49 avg/ea$2.49/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
NatureSweet Constellation Medley Cherry Tomatoes, 16.5 Ounce
Deal
$5.99 was $6.79$0.36/oz
Romaine Lettuce, 1 Each
$2.99
L&B Cold Classic Rotisserie Chicken, 32 Ounce
$8.99$0.28/oz
Directions
- Cook 1 cup quinoa according to package instructions. Set aside.
- In a food processor, combine ½ avocado, ¼ cup Greek yogurt, ½ cup cold water, 1 cup cilantro leaves, 1 small garlic clove, ½ tsp salt and the juice of one 1 lime. Process until smooth. Store in an airtight container in the refrigerator until ready to use.
- Heat a grill to medium-high heat. Husk 4 ears of fresh sweet corn, slice 2 zucchini in half lengthwise, stem, seed and quarter 2 red bell peppers, and slice 1 red onion into ½-inch-thick rings. Brush the vegetables with extra virgin olive oil and season with salt and black pepper.
- Grill the vegetables, turning occasionally, until just tender and charred, about 12 minutes for the corn, 8 minutes for the bell pepper and onion and 5 minutes for the zucchini. Transfer the vegetables to a cutting board.
- Slice the corn kernels off the cob and slice the zucchini, bell pepper and onion into ¼-inch-thick pieces. Halve 1 pint cherry tomatoes, roughly chop 1 head romaine lettuce and dice the meat of 1 rotisserie chicken.
- To assemble the harvest bowls, divide the quinoa, vegetables and chicken between 6 bowls. Drizzle with the cilantro-avocado dressing and serve with lime wedges.