Elevate your lunch or dinner with these vibrant and delicious Grilled Veggie Quinoa Bowls served with a rich, creamy Roasted Red Pepper Hummus. Topped with roasted red peppers and crunchy pine nuts, this dish is not only visually appealing but packed with flavor and nutrients. The smoky char from the grilled vegetables pairs beautifully with the hearty quinoa, while the lemon garlic tahini hummus dressing adds a delightful tangy, creamy finish.
Perfect for meal prep or a wholesome dinner, these bowls offer a balanced combination of protein, fiber, and healthy fats. The roasted red peppers and pine nuts provide a satisfying crunch and a touch of sweetness, while the lemon garlic tahini dressing brings everything together for a burst of fresh flavor.
Ingredients:
For the Grilled Veggies:
- 1 zucchini, sliced into rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into thick wedges
- 1 eggplant, sliced into rounds
- 1 cup asparagus spears (optional)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil (optional, for flavor)
For the Roasted Red Pepper Hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large roasted red pepper (jarred or homemade)
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Juice of 1 lemon
- 1 teaspoon cumin
- Salt and pepper, to taste
- Water to thin (optional)
Toppings:
- Roasted red peppers, sliced
- 1/4 cup pine nuts, toasted
- Fresh parsley or cilantro, for garnish
For the Lemon Garlic Tahini Dressing:
- 2 tablespoons tahini
- 1/4 cup roasted red pepper hummus (from above)
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Water, to thin (as needed)
Preparation:
Step 1: Prepare the Quinoa
- Begin by cooking the quinoa. In a medium saucepan, bring the vegetable broth or water to a boil. Rinse the quinoa under cold water to remove its natural bitterness.
- Once the water is boiling, add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork, then set aside.
Step 2: Prepare the Grilled Veggies
- While the quinoa cooks, prepare the vegetables for grilling. Slice the zucchini, eggplant, bell peppers, and onions into uniform pieces to ensure even cooking.
- Toss the vegetables with olive oil, smoked paprika, cumin, garlic powder, and salt and pepper. Make sure they’re well coated.
- Preheat a grill or grill pan to medium-high heat. Grill the vegetables in batches, cooking each side for about 3-4 minutes, or until they develop nice grill marks and are tender.
- If you’re using a grill, you can also add asparagus spears for an additional burst of flavor. Remove the vegetables from the heat and set them aside.
Step 3: Make the Roasted Red Pepper Hummus
- While the vegetables are grilling, make the roasted red pepper hummus. In a food processor or blender, combine the chickpeas, roasted red pepper, tahini, olive oil, minced garlic, lemon juice, cumin, salt, and pepper.
- Blend until smooth, adding water a tablespoon at a time if needed to achieve your desired consistency. Taste and adjust seasoning if necessary. Set aside 1/4 cup of the hummus for the dressing.
Step 4: Prepare the Lemon Garlic Tahini Dressing
- In a small bowl, whisk together 2 tablespoons of tahini, 1/4 cup of the roasted red pepper hummus, lemon juice, minced garlic, olive oil, salt, and pepper. If the dressing is too thick, add water in small increments to thin it out until it’s pourable but still creamy.
Step 5: Toast the Pine Nuts
- Heat a small pan over medium heat and add the pine nuts. Toast them for about 2-3 minutes, stirring frequently until they turn golden brown and release a nutty aroma. Be careful not to burn them, as pine nuts can toast quickly. Set aside.
Step 6: Assemble the Bowls
- Now it’s time to put everything together! Start by adding a generous scoop of quinoa to each bowl.
- Layer the grilled veggies on top of the quinoa. Add a dollop of roasted red pepper hummus to one side of the bowl.
- Drizzle the entire bowl with the lemon garlic tahini dressing.
- Top with roasted red pepper slices, toasted pine nuts, and a sprinkle of fresh parsley or cilantro for a pop of freshness and color.
Cooking Note:
- Roasting Option: If you don’t have a grill, you can roast the vegetables in the oven at 425°F (220°C) for about 20-25 minutes, flipping halfway through, until tender and caramelized.
- Hummus Variations: Feel free to use store-bought roasted red pepper hummus if you’re short on time. You can also customize the hummus by adding extra garlic, lemon, or spices based on your preference.
- Grain Alternatives: Swap quinoa for brown rice, farro, or couscous for a different texture and flavor.
Serving Suggestions:
- Serve these Grilled Veggie Quinoa Bowls as a hearty lunch or dinner. They’re perfect for a meal prep option, as the bowls can be stored in the fridge for 3-4 days.
- Pair with warm pita bread or flatbread on the side for scooping up the hummus and veggies.
- If you’re looking for a protein boost, add grilled chicken, baked tofu, or roasted chickpeas for added crunch.
Tips:
- Make-Ahead: The quinoa and roasted red pepper hummus can be prepared ahead of time and stored in the fridge. Grill or roast the vegetables fresh for the best flavor, or reheat them in the oven for 10 minutes to crisp them up again.
- Portion Control: For easy meal prep, divide the bowls into separate containers for grab-and-go meals throughout the week.
- Herb Substitute: If parsley or cilantro isn’t available, fresh mint or basil works wonderfully to garnish these bowls.
Prep Time:
20 minutes
Cooking Time:
30 minutes
Total Time:
50 minutes
Nutritional Information (Per Serving):
- Calories: 400-450 kcal
- Protein: 12-14g
- Carbohydrates: 50g
- Fat: 18g
- Fiber: 10g
- Sodium: 350-400mg
Conclusion:
These Grilled Veggie Quinoa Bowls with Roasted Red Pepper Hummus are a flavor-packed, wholesome meal that is as nourishing as it is delicious. The smoky grilled vegetables, fluffy quinoa, and rich hummus create a satisfying base, while the lemon garlic tahini dressing elevates the dish with its tangy, creamy goodness. Topped with crunchy pine nuts and sweet roasted red peppers, these bowls are a beautiful, plant-based option that can be customized to your liking. Perfect for a light dinner or a meal prep option, these bowls will quickly become a favorite in your weekly rotation.
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Grilled Veggie Quinoa Bowls with Roasted Red Pepper Hummus
- Total Time: 50 minutes
Ingredients
Scale
For the Grilled Veggies:
- 1 zucchini, sliced into rounds
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, cut into thick wedges
- 1 eggplant, sliced into rounds
- 1 cup asparagus spears (optional)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 tablespoon olive oil (optional, for flavor)
For the Roasted Red Pepper Hummus:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large roasted red pepper (jarred or homemade)
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1 garlic clove, minced
- Juice of 1 lemon
- 1 teaspoon cumin
- Salt and pepper, to taste
- Water to thin (optional)
Toppings:
- Roasted red peppers, sliced
- 1/4 cup pine nuts, toasted
- Fresh parsley or cilantro, for garnish
For the Lemon Garlic Tahini Dressing:
- 2 tablespoons tahini
- 1/4 cup roasted red pepper hummus (from above)
- Juice of 1 lemon
- 1 garlic clove, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Water, to thin (as needed)
Instructions
Step 1: Prepare the Quinoa
- Begin by cooking the quinoa. In a medium saucepan, bring the vegetable broth or water to a boil. Rinse the quinoa under cold water to remove its natural bitterness.
- Once the water is boiling, add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork, then set aside.
Step 2: Prepare the Grilled Veggies
- While the quinoa cooks, prepare the vegetables for grilling. Slice the zucchini, eggplant, bell peppers, and onions into uniform pieces to ensure even cooking.
- Toss the vegetables with olive oil, smoked paprika, cumin, garlic powder, and salt and pepper. Make sure they’re well coated.
- Preheat a grill or grill pan to medium-high heat. Grill the vegetables in batches, cooking each side for about 3-4 minutes, or until they develop nice grill marks and are tender.
- If you’re using a grill, you can also add asparagus spears for an additional burst of flavor. Remove the vegetables from the heat and set them aside.
Step 3: Make the Roasted Red Pepper Hummus
- While the vegetables are grilling, make the roasted red pepper hummus. In a food processor or blender, combine the chickpeas, roasted red pepper, tahini, olive oil, minced garlic, lemon juice, cumin, salt, and pepper.
- Blend until smooth, adding water a tablespoon at a time if needed to achieve your desired consistency. Taste and adjust seasoning if necessary. Set aside 1/4 cup of the hummus for the dressing.
Step 4: Prepare the Lemon Garlic Tahini Dressing
- In a small bowl, whisk together 2 tablespoons of tahini, 1/4 cup of the roasted red pepper hummus, lemon juice, minced garlic, olive oil, salt, and pepper. If the dressing is too thick, add water in small increments to thin it out until it’s pourable but still creamy.
Step 5: Toast the Pine Nuts
- Heat a small pan over medium heat and add the pine nuts. Toast them for about 2-3 minutes, stirring frequently until they turn golden brown and release a nutty aroma. Be careful not to burn them, as pine nuts can toast quickly. Set aside.
Step 6: Assemble the Bowls
- Now it’s time to put everything together! Start by adding a generous scoop of quinoa to each bowl.
- Layer the grilled veggies on top of the quinoa. Add a dollop of roasted red pepper hummus to one side of the bowl.
- Drizzle the entire bowl with the lemon garlic tahini dressing.
- Top with roasted red pepper slices, toasted pine nuts, and a sprinkle of fresh parsley or cilantro for a pop of freshness and color.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400-450 kcal
- Sodium: 350-400mg
- Protein: 12-14g