Grilled Veggie & Quinoa Lunchable Recipe

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Core Ingredients

  • Quinoa (1 cup uncooked): A protein-packed grain that serves as the base.
  • Bell Peppers (2, assorted colors): Adds sweetness and crunch.
  • Zucchini (1 large): Light and juicy, perfect for grilling.
  • Eggplant (1 medium): Adds a smoky, hearty flavor.
  • Red Onion (1 medium): Caramelizes beautifully when grilled.
  • Cherry Tomatoes (1 cup): Bursting with tangy juiciness.

For the Marinade

  • Olive Oil (3 tbsp): Keeps the veggies from sticking and adds richness.
  • Balsamic Vinegar (2 tbsp): Enhances flavor with a touch of sweetness.
  • Garlic (2 cloves, minced): For that aromatic punch.
  • Dried Oregano (1 tsp): Brings a Mediterranean flair.
  • Salt and Pepper (to taste): Balances the flavors.

Optional Add-ons

  • Feta Cheese (crumbled): Adds a creamy, salty finish.
  • Hummus or Tzatziki (for dipping): Enhances the dish with extra flavor.
  • Nuts or Seeds (like pumpkin seeds): For a crunchy texture.

This contains: Bowl of couscous salad with roasted vegetables, including sweet potatoes, red bell peppers, and eggplant, garnished with fresh herbs.

How to Make the Grilled Veggie & Quinoa Lunchable

Here comes the fun part: assembling this delicious dish. Follow these simple steps, and you’ll have a meal that’s both Instagram-worthy and satisfying.

Step 1: Cook the Quinoa

Cooking quinoa is straightforward, but doing it right makes all the difference.

  1. Rinse 1 cup of quinoa under cold water to remove its natural bitterness.
  2. In a pot, combine quinoa with 2 cups of water and a pinch of salt.
  3. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
  4. Fluff it with a fork and set it aside to cool.

Pro Tip: For an extra boost of flavor, cook the quinoa in vegetable broth instead of water.

Step 2: Prepare the Veggies

The star of this recipe is the grilled veggies, so let’s make them shine.

  1. Slice the bell peppers, zucchini, eggplant, and onion into bite-sized pieces. Keep the cherry tomatoes whole.
  2. In a large bowl, whisk together olive oil, balsamic vinegar, garlic, oregano, salt, and pepper.
  3. Toss the veggies in the marinade until well coated.

Question: Can I prepare the veggies ahead of time?
Answer: Absolutely! You can marinate them a day in advance and store them in the fridge.

Step 3: Grill the Veggies

Grilling brings out the natural sweetness of the vegetables.

  1. Preheat your grill or grill pan to medium-high heat.
  2. Place the veggies on the grill in a single layer.
  3. Cook for 3–5 minutes on each side or until they have nice grill marks and are tender.

If you don’t have a grill, roasting the veggies in the oven at 400°F (200°C) for 20–25 minutes works just as well.

Step 4: Assemble Your Lunchable

Now for the fun part—putting it all together!

  1. In a meal prep container or serving dish, add a layer of quinoa.
  2. Top with the grilled veggies.
  3. Sprinkle with optional toppings like feta cheese or pumpkin seeds.
  4. Add a small container of hummus or tzatziki on the side if desired.

Bonus Idea: For a more vibrant presentation, layer the ingredients in a glass jar for a portable and Instagram-worthy lunch.

Final Thoughts

Healthy eating doesn’t have to be complicated or dull. The Grilled Veggie & Quinoa Lunchable proves that you can enjoy a meal that’s as delicious as it is nutritious. With minimal effort and endless possibilities for customization, it’s the perfect addition to your lunch lineup.

So, what are you waiting for? Gather your ingredients, fire up that grill, and treat yourself to this wholesome delight. Your taste buds (and your body) will thank you!

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