Grilled Vegetable Quinoa Bowl with Balsamic Reduction

Savor the flavors of grilled vegetables and nutty quinoa topped with a tangy balsamic reduction in this hearty bowl.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh basil, chopped
• 1 cup balsamic vinegar (for reduction)

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa and reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the quinoa has absorbed all the water. Fluff with a fork and set aside.
2. Preheat a grill or grill pan over medium-high heat.
3. In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, and red onion. Drizzle with olive oil, salt, and black pepper. Toss to coat the vegetables evenly.
4. Grill the vegetables for about 6-8 minutes, turning occasionally, until they are tender and have nice grill marks. Remove from the grill and set aside.
5. In a small saucepan over medium heat, bring 1 cup of balsamic vinegar to a boil. Reduce the heat to low and simmer until it thickens, about 10-15 minutes. Remove from heat and let it cool slightly.
6. In a large serving bowl, combine the cooked quinoa and grilled vegetables. Drizzle with the balsamic reduction and sprinkle fresh basil on top.
7. Serve the quinoa bowl warm or at room temperature, garnished with additional fresh basil if desired.

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