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Grilled Summer Vegetable Quinoa Bowls with Basil Avocado Sauce

Prep Time25 mins
Cook Time45 mins
Total Time1 hr 10 mins
Servings: 4 servings


For the Avocado Basil Sauce:

  • 1 avocado pit and peel removed
  • 1 cup of basil leaves
  • 1/3 cup olive oil
  • 1/4 cup Pacific Unsweetened Original Cashew Non-Dairy Beverage
  • 2 cloves garlic
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt

For the quinoa:

  • 1 cup of quinoa

For the vegetables:

  • 1 red bell pepper stem and seeds removed, and sliced
  • 1 zucchini halved lengthwise and cut into bite-sized pieces
  • 1 yellow summer squash halved lengthwise and cut into bite-sized pieces
  • 1 red onion sliced
  • 1 cup cherry tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • pinch of pepper


Make the avocado basil sauce:

  • Place all sauce ingredients in a food processor and puree. Set aside.

Make the quinoa:

  • Add quinoa and 2 cups of water to a small pot.
  • Bring to a boil.
  • Reduce heat and cover. Cook until quinoa is fluffy, about 15-20 minutes.

Grill the vegetables:

  • Preheat the grill to medium-high heat.
  • Place all the vegetables in a grill pan.
  • Drizzle with olive oil and season with Italian seasoning, salt, and pepper.
  • Place veggies on the preheated grill.
  • Cook for 15-20 minutes, stirring occasionally, until vegetables are softened and cooked to your liking. I like my veggies a little on the crispier side so I cooked closer to 20 minutes.
  • Assemble your bowls by dividing the quinoa among four bowls.
  • Top with veggies and sauce.
  • Serve and enjoy!