Discover the perfect summer dish with this Garlic-Herb Infused Grilled Vegetable and Quinoa Stack! This recipe brings together colorful grilled vegetables layered over fluffy quinoa, all infused with aromatic garlic and a mix of fresh herbs. It’s a fantastic way to enjoy seasonal produce and is ideal for both entertaining and everyday meals.
The beauty of this dish lies not only in its flavor but also in its presentation. Stacking the ingredients gives a stunning visual appeal, making it a centerpiece for any table. Whether you’re vegan, vegetarian, or simply looking to increase your vegetable intake, this recipe is a delicious option that won’t disappoint!
Ingredients
INGREDIENTS
- 1 cup quinoa
- 2 cups vegetable broth
- 2 zucchini, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 eggplant, sliced
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, cover, and reduce to a simmer for 15 minutes or until the liquid is absorbed. Fluff with a fork and set aside.
- In a large bowl, combine the sliced zucchini, red and yellow bell peppers, eggplant, and cherry tomatoes. In a small bowl, whisk together olive oil, minced garlic, basil, parsley, thyme, salt, and pepper. Pour the herb mixture over the vegetables and toss to coat evenly.
- Preheat your grill or grill pan over medium-high heat. Grill the vegetables for about 5-7 minutes on each side, or until they are tender and have nice grill marks. Remove from heat and let them cool slightly.
- To assemble the stacks, use a ring mold to layer quinoa at the base, followed by a layer of grilled vegetables. Repeat this process until you reach your desired height, finishing with a sprinkle of fresh herbs on top.
- Carefully remove the ring mold and serve warm or at room temperature. Enjoy your vibrant Garlic-Herb Infused Grilled Vegetable and Quinoa Stack!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold as a salad!
For the best flavor, marinate your vegetables for a few hours before grilling. This allows the garlic and herbs to penetrate deeply. If you don’t have quinoa, you can substitute with couscous or farro for a different texture.
When stacking, use a ring mold for a more polished look. You can also add a drizzle of balsamic reduction on top for an extra layer of flavor. This dish can be served warm or at room temperature, making it perfect for meal prep or potlucks!
