Grains

• 1 cup uncooked tri-color or white quinoa (Quinoa is a complete protein, providing a hearty and nutritious foundation for our bowl.)
• 2 cups vegetable broth or water (Using vegetable broth instead of water infuses the quinoa with a subtle, savory depth.)
• 0.5 teaspoon sea salt (Essential for bringing out the natural, nutty flavor of the quinoa.)

Vegetables

• 1 large red bell pepper (Sliced into thick, 1-inch strips, it becomes wonderfully sweet and tender on the grill.)
• 1 large yellow bell pepper (Adds sweetness and color.)
• 1 medium zucchini (Cut into 1/4-inch thick planks for grilling.)
• 1 medium yellow squash (Cut into 1/4-inch planks.)
• 1 large red onion (Cut into 1/2-inch thick rings.)
• 8 ounces baby bella mushrooms (Left whole or halved.)
• 1 bunch asparagus (Tough ends snapped off.)

Marinade

• 0.25 cup extra virgin olive oil (Helps prevent sticking and caramelizes vegetables.)
• 2 tablespoons balsamic vinegar (Adds tangy sweetness.)
• 2 cloves garlic, minced (Provides aromatic foundation.)
• 1 teaspoon dried oregano (Lends earthy flavor.)
• 0.5 teaspoon dried basil (Adds sweet, peppery flavor.)
• 0.5 teaspoon sea salt (To season vegetables.)
• 0.25 teaspoon black pepper (For spice.)

Dressing

• 0.25 cup extra virgin olive oil (Rich base for dressing.)
• 3 tablespoons fresh lemon juice (Brightens flavors.)
• 1 tablespoon maple syrup or honey (Balances acidity.)
• 1 tablespoon chopped fresh parsley (Adds freshness.)
• 1 teaspoon Dijon mustard (Acts as emulsifier.)
• 1 clove garlic, minced (Extra zesty flavor.)

Salt and black pepper