Healthy Grilled Mediterranean Bowl
A vibrant and nutritious dish featuring grilled vegetables, protein-packed chickpeas, and fluffy quinoa.
Ingredients
For the Quinoa
- 1 cup quinoa This tiny seed is a nutritional powerhouse, packed with protein and fiber.
- 2 cups water Perfect for cooking the quinoa to fluffy perfection.
- 1 teaspoon salt Enhances the flavors of the dish.
For the Vegetables
- 1 tablespoon olive oil A heart-healthy oil that adds richness.
- 1 large zucchini, sliced Juicy and tender when grilled.
- 1 medium red bell pepper, chopped Sweet and vibrant, adding crunch.
- 1 medium yellow bell pepper, chopped Adds a sunny color and flavor.
- 1 small red onion, sliced Slightly sweet with a perfect crunch.
- 1 cup cherry tomatoes, halved Juicy and sweet bursts of flavor.
- 1 can (15 oz) chickpeas, drained and rinsed Adds a hearty, protein-rich component.
- 1 teaspoon dried oregano Offers aromatic and herbaceous notes.
- 1 teaspoon smoked paprika Provides depth and a hint of smokiness.
- 1/4 teaspoon ground black pepper Adds subtle heat.
- 1/4 cup chopped fresh parsley Refreshing and aromatic.
- Juice of 1 lemon Brightens the entire bowl.
- 1/2 cup crumbled feta cheese (optional) Creamy tanginess that complements the dish.
Instructions
Preparation
- Rinse the quinoa under cold water until the water runs clear to remove the natural coating.
- In a medium saucepan, combine quinoa, 2 cups of water, and 1/2 teaspoon of salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15-20 minutes or until tender. Fluff with a fork and set aside.
Grilling the Vegetables
- Preheat your grill or grill pan to medium-high heat.
- In a large bowl, toss zucchini, red and yellow bell peppers, red onion, and cherry tomatoes with olive oil, 1/2 teaspoon salt, oregano, smoked paprika, and black pepper until evenly coated.
- Grill the vegetables for 5-7 minutes on each side until tender and marked. Remove from the grill and set aside to cool.
Combining Ingredients
- In the same bowl, combine grilled veggies with chickpeas and cooked quinoa. Stir in chopped parsley and lemon juice.
Serve
- If desired, sprinkle crumbled feta cheese on top before serving.
Notes
Soak the quinoa for 30 minutes for enhanced creaminess. Variations include adding grilled eggplant or asparagus.