Tasty grilled vegetables & flavorful chimichurri sauce top warm, fluffy quinoa in this gluten free, plant based quinoa bowl recipe, made in just 30 minutes!
Toss the potatoes, bell peppers, onion, corn, jalapeno and garlic with ¼ cup of chimichurri sauce.
Fold up the edges of a large piece of heavy duty foil to create a “foil basket”.
Place the diced vegetables in the foil basket on the grill over medium high heat for 20 minutes, tossing every 5-7 minutes.
Remove the veggies from the grill.
Divide the cooked quinoa between four bowls.
Top the quinoa with the grilled veggies, remaining ¼ cup chimichurri sauce and sliced avocado.
Notes
Corn: you can use fresh, canned or frozen corn in this recipe. If using fresh corn, you'll need approximately 4 ears of corn with the kernels removed. If using canned corn, drain one 15 oz can of corn and add it to this recipe. If using frozen corn, measure out 2 cups of frozen corn kernels and add them to this recipe.
Oven method: instead of using a grill, these vegetables can be roasted in the oven at 425°F for 15-20 minutes, or until the potatoes are fork tender.