Grilled Veggie Quinoa Bowl with Dill Dressing – Oil-Free, Plant-Based
Summer veggies like zucchini and asparagus are grilled to perfection for this plant-based quinoa bowl. Topped with a creamy, vegan dill dressing…the perfect summer lunch!
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!