Cookwith

Name: Grilled Vegetable & Goat Cheese Quinoa Protein Bowl
Prep time: 25 min
Total time: 25 min
Yield: 2 servings
Ingredients: 1 1/2 cups leftover grilled vegetables (such as zucchini, bell pepper, eggplant, red onion); 4 oz goat cheese, crumbled; 2 cups cooked quinoa; 2 large eggs; 1/2 cup Greek yogurt (plain, nonfat or 2%); 1/4 cup fresh herbs (parsley, basil, or dill), chopped; 1 lemon, zested and juiced; 2 tbsp olive oil; Salt and black pepper to taste; 1/4 cup toasted walnuts or almonds (optional, for crunch)

Grilled Vegetable & Goat Cheese Quinoa Protein Bowl

miradugm

This Grilled Vegetable & Goat Cheese Quinoa Bowl is a vibrant, protein-packed pescatarian meal that transforms your leftovers into something special. Creamy goat cheese melts into warm quinoa, while the grilled vegetables add smoky depth and color. Greek yogurt and eggs boost the protein, making this bowl satisfying enough for dinner. Fresh herbs and a bright lemon dressing keep it lively, and toasted nuts add a delightful crunch. It’s a perfect example of how simple ingredients and thoughtful assembly can create a dish that’s both nourishing and restaurant-worthy.

Ingredients

Instructions

If your grilled vegetables are cold, reheat them gently in a skillet with 1 tbsp olive oil over medium heat until warmed through.
In a large bowl, combine the warm cooked quinoa with the grilled vegetables.
In a small bowl, whisk together the Greek yogurt, eggs, lemon zest, and half the lemon juice. Season with salt and pepper.
Pour the yogurt-egg mixture over the quinoa and vegetables. Stir to combine.
Transfer the mixture to a nonstick skillet over medium-low heat. Cook, stirring frequently, until the eggs are just set and the mixture is creamy, about 5-7 minutes.
Remove from heat and fold in the crumbled goat cheese and half the chopped herbs.
Divide between two bowls. Drizzle with remaining olive oil and lemon juice, sprinkle with toasted nuts (if using), and garnish with the rest of the herbs.
Serve immediately while warm.