Follow these detailed steps to create the perfect grilled vegetable and quinoa bowl, ensuring each component is cooked to perfection for maximum flavor and texture.

Step 1: Cook the Quinoa

Begin by preparing the foundation of your bowl. It’s crucial to rinse the quinoa thoroughly under cold, running water in a fine-mesh sieve for at least 30 seconds. This step removes the natural coating, called saponin, which can give the quinoa a bitter or soapy taste. Once rinsed, transfer the quinoa to a medium saucepan. Add the 2 cups of vegetable broth (or water) and the 1/2 teaspoon of sea salt. Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15 minutes. After 15 minutes, turn off the heat but leave the pot covered on the stove for another 5 minutes. This allows the quinoa to steam and absorb any remaining moisture, resulting in a perfectly fluffy texture. Finally, remove the lid and fluff the quinoa gently with a fork to separate the grains. Set it aside.

Step 2: Prepare and Marinate the Vegetables

While the quinoa is cooking, prepare your vegetables. Wash and chop the bell peppers, zucchini, yellow squash, and red onion as directed in the ingredients list. In a small bowl, whisk together all the ingredients for the vegetable marinade: olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and pepper. Place all the chopped vegetables in a large mixing bowl. Pour the prepared marinade over the vegetables and toss gently with your hands or a large spoon until every piece is evenly coated. Let the vegetables marinate for at least 15-20 minutes at room temperature to allow them to absorb the delicious flavors. For a deeper flavor infusion, you can marinate them in the refrigerator for up to an hour.

Step 3: Grill the Vegetables

Preheat your outdoor grill or indoor grill pan to medium-high heat (around 400-450°F or 200-230°C). Clean the grill grates with a wire brush and lightly oil them with a paper towel dipped in a high-smoke-point oil to prevent the vegetables from sticking. Place the marinated vegetables directly on the hot grates in a single layer. It’s important not to overcrowd the grill; cook in batches if necessary. Grilling times will vary depending on the vegetable:

• Bell Peppers and Onion Rings: Grill for about 4-6 minutes per side, until tender-crisp with distinct char marks.
• Zucchini and Yellow Squash Planks: These cook quickly. Grill for 2-3 minutes per side until tender and lightly charred.
• Asparagus: Grill for 3-4 minutes, turning occasionally, until bright green and tender.
• Mushrooms: Grill for 5-7 minutes, turning occasionally, until they are tender and have released some of their moisture.
  As the vegetables finish cooking, transfer them to a large cutting board.

Step 4: Prepare the  Lemon Herb Vinaigrette

While the vegetables are grilling, you can whip up the simple and refreshing vinaigrette. In a small bowl or a glass jar with a lid, combine all the vinaigrette ingredients: olive oil, fresh lemon juice, maple syrup (or honey), chopped parsley, Dijon mustard, and minced garlic. Whisk vigorously or shake the jar until the dressing is well-combined and emulsified—it should look slightly creamy and uniform. Season with salt and pepper to your personal preference.

Step 5: Assemble the  Grilled Veggie Bowls

Now for the fun part: building your masterpiece. Once the grilled vegetables are cool enough to handle, chop them into bite-sized pieces. To assemble each bowl, start by scooping a generous portion of the cooked quinoa into the bottom. Arrange a colorful mix of the chopped grilled vegetables over the top of the quinoa. You can arrange them in sections for a beautiful presentation or simply pile them on. Drizzle a generous amount of the lemon herb vinaigrette over the vegetables and quinoa. Serve immediately while the vegetables are still warm, or enjoy it at room temperature.