Baked Quinoa with Zucchini, Corn and feta, topped with a fresh Tomato Relish. A healthy, easy vegetarian dinner recipe- a delicious way to use up all your farmers market veggies!
The danger is not that the soul should doubt whether there is any bread, but that, by a lie, it should persuade itself, that it is not hungry. ~ Simone Weil~
I’m always amazed at how much zucchini we amass this time of year! How does it happen that just as I use them, more appear? We’ve been making Zucchini Fritters, Zucchini Hummus, Zucchini Basil Soup, and most recently this simple Baked Quinoa with Zucchini and Corn. So tasty!
Topped with a fresh Tomato Relish and an optional Smokey Yogurt Sauce it is easy and delicious…and very adaptable. Add cooked chicken or black beans for extra protein if you want, but to me, it’s filling enough just as it is. Red peppers can be substituted for the corn, and if you like it spicy, add a chili pepper to the mix. Top with your favorite cheese, like feta, and bake.
A simple vegetarian meal that is perfect for lunch the next day. Give it a try and let us know what you think!
We’re coming upon my favorite time of the year in the Northwest.
Mornings are cool and breezy and days are long and warm, providing ideal conditions for gardens and markets.
The farmers markets are full of so much produce, such a time of abundance.
So much goodness happening here…
Give this Baked Quinoa a whirl this week and see with you think. Such a good way to use up your garden veggies!
Enjoy your time this weekend, it’s a stunner!
RELATED: 35 Must-try Farmers Market Veggies!
A simple Baked Quinoa with Charred Corn & Zucchini, topped with fresh tomato relish and an optional (but tasty) Smokey Yogurt Sauce
- 1 tablespoon olive oil
- 1 small onion, diced ( about 1 ½ cups)
- 2 small zucchini ( or sub summer squash) diced, about 3 cups
- 1 ear corn- lightly charred over gas burner ( sauteed is fine too)
- 2 garlic cloves- minced
- ½ jalapeno – finely chopped ( optional)
- 1 ½ cups water
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chile powder
- 1 cup rinsed quinoa
- ½–1 cup cheese ( feta, goat, mozzarella balls, etc…)
- 1 pound cherry tomatoes, cut in half – or regular tomatoes, big diced
- ¼ cup chopped fresh Italian parsley
- ¼ cup sliced onion
- 1 tablespoon olive oil
- 1 tablespoon lemon or lime juice
- generous pinch salt and pepper
Smoked Paprika Yogurt ( optional- or feel free to sub a dollop of sour cream or plain yogurt)
- Preheat oven to 400F
- In a 10 inch skillet, heat oil over medium-high heat. Add onion and zucchini and saute for 6 minutes, stirring often. Add jalapeño ( if using) and garlic, turn heat to medium and continue cooking until zucchini is tender about 4 more minutes.
- Char the shucked corn (still on the cob) placing it directly over a gas burner, using tongs to rotate until blackened in spots. (Alternately, cut corn off the cob and add to skillet and saute with zucchini.)
- Add charred corn to zucchini. Add water, salt and spices. Stir, bring to a boil, then add quinoa. Stir once. Top with cheese, cover with lid or foil and place in the oven for 35-40 minutes. For the last 5 minutes, remove the lid, and let the cheese get a little melty and golden.
- While baking, make the Tomato salad: Place everything in a medium bowl and toss to combine.
- Make Smoked Paprika Yogurt (mix ingredients together in a small bowl). Alternatively, you could simply serve with a dollop of plain yogurt or sour cream (or leave it off and keep it vegan)
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