Delicious and Healthy Summer Veggie Quinoa Bowl
Sometimes you want all of the flavors of summer in a bowl! This delicious grilled veggie quinoa bowl has zucchini, summer squash, and asparagus. It all gets topped with an easy, oil-free creamy dill dressing. This plant-based vegan recipe makes the perfect lunch.
Cooking Plant-Based from the Garden
Towards the end of summer, the garden is in full bounty. Anyone who’s ever grown zucchini knows it’s the time of year when you’re searching the internet for more recipes as quickly as the veggies are popping off the vine. It’s also the time of year when firing up the grill is just another excuse to spend more time outside. So why not throw those veggies on the grill?
Use other Summer Farmer’s Market Vegetables for this Plant-Based Recipe
This plant-based recipe gives lots of room for using up those summer vegetables. Mix and match with some of the unique varieties of zucchini and summer squash found at the farmer’s market. Or, add grilled sweet onions, grilled Portobello mushrooms, or grilled okra. You can also serve this bowl over a bed of baby greens like spinach, arugula, or baby kale. Top with some diced fresh tomatoes. There are so many options for experimenting with flavor.
Use seasonal vegetables from the farmer’s market like this beautiful summer squash. Delicious for this healthy, plant-based recipe! 
Use other seasonal vegetables like purple asparagus 
Grilled Veggie Quinoa Bowl with Dill Dressing – Oil-Free, Whole Food Plant-Based Recipe from Plants-Rule
Tips for Oil-Free Plant-Based Grilling
Grilling is a great way to add healthy, low-fat flavor to your cooking. The versatility of the grill means you can throw practically anything on it. It may seem daunting to grill something oil-free. Yet, it’s actually quite easy. Here are a few simple plant-based, oil-free grilling tips:
- Get the Grill Hot: Preheat the grill well in advance, with the lid on. You want the grates really hot. This will help create a nice sear with your plant-based food, preventing it from sticking.
- Clean the Grill: Once the grill is preheated, use a sturdy grill brush to clean it well. This is particularly important if the same grill is also used for meat or seafood.
- Keep the Food Large: Keep your plant-based food in large pieces while grilling. Keep Portobello mushrooms whole. Cut zucchini, summer squash, onions, and eggplant in half or into big planks. Then, you can cut your food into smaller pieces once it’s grilled.
- Leave the Food Alone: Once you place your healthy veggies on the grill, leave them alone. Don’t try to flip or turn them too early. In fact, it’s even a good idea to walk away a few minutes. This allows the plant-based ingredients to develop a sear, which prevents them from sticking.
- Use the Cool Spot: Every grill has a cooler spot, further from the flame. Use this spot to keep food warm or cook at a lower temperature. I love putting shucked ears of corn on the top grate of a grill, letting it roast for an hour while I cook everything else. The same trick also works for steamed red and yellow potatoes or sweet potato wedges.
- Use a Grill Basket or Non-Stick Mat: For more ease and convenience, a grill basket or non-stick grill mat are handy. You can grill smaller vegetables easily in a basket, without worrying about things falling through the grates. Plus, a grill mat makes it easy to clean up.
Some of my favorite grilling recipes are:
- Grilled Corn, Asparagus, and Red Quinoa Salad with Charred Bell Pepper Dressing
- Grilled Corn and Easter Egg Radish Salad
- Ultimate Vegan Portobello Mushroom Burgers
- Charred Zucchini and Summer Squash Quinoa Salad
- Charred Mushroom Poblano Tacos
Quinoa Cooking Tips for a Whole Foods, Plant-Based Vegan Diet:
Quinoa is relatively quick to cook, making it a convenient go-to ingredient for weeknight meals.
- Rinsing: Most quinoa is pre-rinsed so you don’t need to rinse it. However, you should double-check the packaging to make sure the quinoa you have is pre-rinsed.
- Toasting: While not an essential step, toasting your quinoa adds a slightly nutty flavor and more richness. To toast quinoa, place it in a dry pan. Cover with a lid and heat over medium heat. Toast 1-2 minutes, shaking the pan frequently, until the quinoa starts to “pop” and turn golden. Then, add your cooking liquid.
- Quinoa to Water Ratio: You can cook plain quinoa with a 1:2 ratio of quinoa to water. Simply combine the quinoa and water in a pot. Cover and bring to a boil over high heat. Then, reduce the heat to a low simmer. Simmer until the quinoa is tender, about 10-12 minutes.
- Ways to Add Flavor: You can add dried herbs, spices, and aromatics to the quinoa while it is cooking. Thyme, bay leaf, oregano, garlic, and paprika all add savory flavors. Cinnamon, cardamom, and chopped dates would add sweetness.
- Water vs Broth vs Plant-Based Milk: Water adds neutral flavor when cooking quinoa. However, you can add savory flavor by using vegetable broth instead. Or, for a sweeter, creamier quinoa, use plant-based milk like almond milk or soy milk.
- Quinoa “Pops” When Done: When quinoa is done cooking, it literally “pops” open. The tiny quinoa seeds burst open. You can either fluff the finished quinoa with a fork for a light, fluffy consistency. Or, cook another 1-2 minutes for a creamier texture.
Why You’ll Love this Plant-Based Grilled Veggie Quinoa Bowl:
This grilled veggie bowl is incredibly versatile. It’s simple enough for a plant-based weeknight dinner. But, it’s also elegant enough for entertaining. This bowl is:
- Full of Grilled Summer Flavor
- Easy to Feed a Crowd
- Light and Fresh
- Versatile
- Gluten-Free, Oil-Free, Plant-Based
Chef Katie’s Plant-Based Cooking Tips:
Cast-Iron Grill Pan: A cast-iron grill pan makes it easy to cook this recipe indoors. If you don’t have access to a grill, or enjoy grill-flavor year-round, consider this investment. I use mine all of the time, and I love the taste of grilled mushrooms even in the cold of winter!
Extra Dressing: Make a double batch of this dressing. You can use it on other salads, over pasta, or as a sauce on roasted potatoes. Plus, it freezes well.
No time to soak the cashews? If you didn’t soak the cashews for the dressing ahead of time, don’t worry! You can do a quick soak. Heat up 1 cup of water in the microwave (or a tea kettle) until nearly boiling. Add the cashews. Let soak at least 20 minutes. If I forget to soak my cashews, I do this first, before cooking the quinoa or grilling the vegetables.
White Balsamic Vinegar: Unlike regular balsamic vinegar, white balsamic vinegar uses only white grapes and grape must. The flavor is cleaner, fresher, and not as syrupy as regular balsamic. If you don’t have white balsamic, you can also unseasoned rice vinegar.
More Vegan Protein? For more vegan protein, add a can of cannellini beans or a cup of green peas.
Make Ahead: This recipe is great for weekend meal-prep. Simply, make all of the components ahead of time and store separately: the quinoa, grilled veggies, and dill dressing. When ready to eat, reheat the quinoa and vegetables. Assemble in a bowl and drizzle on the dressing. Easy, healthy, delicious!
Oil-Free: I’m on a mission to get rid of empty calories, like those found in refined oils. This salad skips the oil for Red Wine vinegar. You don’t need the oil in this recipe. There’s plenty of delicious, natural flavor from the beautiful, fresh ingredients!
Be sure to drain and rinse the cashews after they’ve soaked overnight. The soaking water will contain harmful toxins that you don’t want to eat 
Grill the summer squash in large pieces first. Then, cut it into smaller pieces after it comes off the grill.
Grilled Corn, Asparagus, Red Quinoa Salad with Charred Bell Pepper Dressing
Medium| Servings: 4 | Ready In: 30 minutes | Yield: about 6 cups salad + 1 cup dressing
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Grilled Veggie Quinoa Bowl with Dill Dressing – Oil-Free, Plant-Based
Ingredients
Warm Grilled Veggie Quinoa Bowl:
- ¾ cup Quinoa
- 1 bunch asparagus trimmed
- 2 zucchini cut in half lengthwise
- 2 summer squash cut in half lengthwise
Creamy Vegan Dill Dressing:
- ½ cup raw Cashews soaked at least 4 hours
- 1 tablespoon white balsamic vinegar
- ¼ cup fresh dill
- 1 clove garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
To make the Warm Grilled Veggie Quinoa Bowl:
- Preheat a grill or grill pan over high heat.
- To toast and cook the quinoa: Place the quinoa in a dry pot. Cover and toast over medium heat, stirring often, for about 5-7 minutes. When the quinoa has toasted, add 2 cups of water, cover, and bring to a boil.
- Reduce to a simmer and cook until quinoa is done, about 10-12 minutes.
- When the quinoa is done, remove from heat and fluff to steam off any excess liquid. Set aside.
- While the quinoa cooks, grill your vegetables. Place the asparagus on the grill, perpendicular to the grates. Place the squash in a single layer on the preheated grill, cut-side-down. No oil is needed.
- Grill the asparagus until tender, 7-8 minutes, turning every couple of minutes.
- Grill the zucchini and summer squash until there are grill marks, 5-7 minutes. Flip and grill until tender, another 5-7 minutes.
- Remove the vegetables from the grill.
- While the vegetables grill, you can make your dressing.
To make the Creamy Vegan Dill Dressing:
- Drain and rinse the soaked cashews. In a blender, combine all ingredients (the cashews, white balsamic, dill, salt, and pepper). Add ½ cup of water. Puree until smooth. Add more water, as needed, to reach a smooth, pourable consistency.
To assemble the Warm Grilled Veggie Quinoa Bowl with Creamy Vegan Dill Dressing:
- Place the quinoa in the bottom of a bowl. Assemble vegetables on top. Drizzle with dressing. Enjoy immediately!
Notes
Ready in: 30 minutes
Servings: 4
| Nutrition Facts | |
|---|---|
| Servings 4.0 | |
| Amount Per Serving | |
| calories 259 | |
| % Daily Value * | |
| Total Fat 8 g | 13 % |
| Saturated Fat 1 g | 7 % |
| Monounsaturated Fat 4 g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 157 mg | 7 % |
| Potassium 961 mg | 27 % |
| Total Carbohydrate 36 g | 12 % |
| Dietary Fiber 7 g | 30 % |
| Sugars 6 g | |
| Protein 12 g | 24 % |
| Vitamin A | 46 % |
| Vitamin C | 47 % |
| Calcium | 61 % |
| Iron | 10 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. |
Shopping and Gear List
Colavita White Balsamic Vinegar, 17 Ounce Organic Tri-Color Quinoa - 365 Everyday Value, Organic Cashews, 10 oz
- Weber Deluxe Vegetable Grill Basket
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