Quinoa Bowl with Grilled Vegetables and Vegan Green Goddess Sauce

Since I quit my cooking job and have been focusing more time on these recipes I’ve been really trying to hone in on what makes my food well, my food

If I had to summarize my recipes in 3 words it would probably be: 1. fresh 2. whole and 3. green.

This dish is all of those things. Fresh herbs blended with ripe avocado and lime juice for a zesty, yet rich sauce, on top of meaty grilled mushrooms, zucchini and bell peppers on top of a bed of quinoa makes for a complete meal comprised of vegetables and whole grains. 

I’ve made this meal numerous times, often when we have people over for dinner. I usually grill chicken alongside for guests who like meat, and get people to help with the cooking by skewering veggies. I have these awesome reusable skewers that don’t burn up on the grill, or need to be soaked. I highly recommend them. 

Have fun!

Vegan Green Goddess Sauce 

Quinoa Bowl with Grilled Vegetables and Vegan Green Goddess Sauce

Quinoa Bowl with Grilled Vegetables and Vegan Green Goddess Sauce

Quinoa Bowl with Grilled Vegetables and Vegan Green Goddess Sauce

Quinoa Bowl with Grilled Vegetables and Vegan Green Goddess Sauce

Quinoa Bowl with Grilled Vegetables and Vegan Green Goddess Sauce

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Quinoa Bowl with Grilled Vegetables and Vegan Green Goddess Sauce
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For Green Goddess Sauce
  1. 1 ripe avocado
  2. 2 limes, juiced
  3. 1/2 tsp kosher salt
  4. 1 garlic clove
  5. small bunch cilantro
  6. 1 green onion, white part trimmed off
For Grilled Vegetables
  1. 10 or so medium sized crimini mushrooms, ends of stems trimmed
  2. 3-4 small zucchini, cut into rounds about 1 inch thick
  3. 1 yellow bell pepper, cut in to 2 inch pieces
  4. 1 red bell pepper, cut into 2 inch pieces
  5. olive oil
  6. fresh ground black pepper
  7. kosher salt
  8. 1 tsp red pepper flakes
For Quinoa
  1. 2 cups uncooked quinoa
  2. 1 tsp ksher salt
  3. 1 tsp fresh ground black pepper
  4. pinch of cayenne
  5. 1 Tbsp olive oil
Instructions
  1. Cook quinoa in rice cooker, as you would with rice (or on the stovetop according to package directions) while you cook the vegetables and sauce.
  2. Add vegetables to a large bowl and season with drizzle of olive oil, salt and pepper, and red pepper flakes. Mix with hands to combine.
  3. Skewer vegetables while the grill preheats on high (about 500 degrees)
  4. When grill is hot lay on vegetables and cook about 3 mins on each side or until desired doneness, only flipping once if you can.
  5. Prepare green goddess sauce by pulsing avocado, salt, garlic and lime juice in a food processor until smooth. Add cilantro and green onion and pulse again until combined and herbs are chopped finely.
  6. When quinoa is done, season with salt and pepper, olive oil and cayenne. Combine.
  7. Assemble bowls with quinoa on the bottom, vegetables on top, with green goddess sauce on the side.
The Sea Salt http://theseasalt.com/

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