One Pan Baked Quinoa Dinner with Tomato Relish

This easy Baked Quinoa is a hearty one-pan vegetarian dinner with zucchini, corn, melty cheese, and fresh tomato relish. No need to cook the quinoa first!

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~

Quinoa is so much better when you stop treating it like a side dish. This easy Baked Quinoa turns it into a hearty one-pan meal with zucchini, charred corn, melty cheese, and warm Mexican-inspired spices, topped with a juicy fresh tomato relish and smoky paprika yogurt.

Everything cooks together right in the baking dish-no need to cook the quinoa separately! It’s colorful, satisfying, and packed with summer vegetables, yet easy enough for a weeknight dinner. Use whatever cheese you love, or leave it off for a lighter, plant-based version.

Why You’ll Love this Baked Quinoa!

• No pre-cooking the quinoa. The quinoa cooks right in the baking dish, soaking up all those savory spices and flavors.
• A complete one-pan meal. Quinoa, vegetables, and cheese make it satisfying enough for dinner without needing much alongside it.
• Loaded with summer produce. Zucchini, fresh corn, tomatoes, jalapeño, and herbs make this especially good when the garden or farmers’ market is overflowing.
• The toppings make it. Cool, juicy tomato relish and smoky paprika yogurt add freshness and contrast to the warm quinoa bake.
• Easy to customize. Try summer squash, bell peppers, different cheeses, or whatever vegetables need using up.

Baked Quinoa Ingredients

• Quinoa - The hearty, protein-rich base of the casserole. Rinse it well before adding-it goes into the baking dish uncooked!
• Zucchini - Adds tender texture and plenty of summer freshness. Yellow summer squash works beautifully too.
• Corn - Lightly charred fresh corn adds little bursts of smoky sweetness. You can also sauté the corn or use frozen in a pinch.
• Onion & garlic - create the savory, aromatic foundation for the baked quinoa.
• Jalapeño - Optional, but adds a fresh, gentle kick of heat.
• Cumin & chili powder - Give the quinoa warm, earthy flavor with a subtle Southwestern feel.
• Cheese - Feta, goat cheese, mozzarella balls, or your favorite melty cheese add creamy richness. Use as much or as little as you like. Feel free to leave it out or use vegan cheese.
• Fresh tomato relish - Juicy tomatoes and fresh Italian parsley add a bright, fresh finish that truly balances the warm, cheesy quinoa. It is what elevates this dish!

How to Make Baked Quinoa

1. Sauté the vegetables. Preheat the oven to 400°F. Heat the olive oil in a 10-inch ovenproof skillet over medium-high heat. Add the onion and zucchini and sauté for about 6 minutes, stirring often. Add the jalapeño (if using) and garlic, reduce the heat to medium, and cook for another 3-4 minutes, until the zucchini is tender.

2. Char the corn. Place the shucked corn directly over a gas burner and, using tongs, rotate until lightly charred in spots. Let cool slightly, then slice the kernels from the cob. Alternatively, cut the raw kernels from the cob and sauté them along with the zucchini.

3. Assemble and bake. Add the corn to the skillet, followed by the water, salt, and spices. Stir and bring to a boil. Add the uncooked, rinsed quinoa and stir once to combine. Top with cheese, cover tightly with a lid or foil, and bake for 35-40 minutes, until the quinoa is tender and the liquid is absorbed. Uncover for the last 5 minutes to let the cheese melt and become lightly golden.

4. Make the tomato relish. While the quinoa bakes, combine the tomato relish ingredients in a medium bowl and toss well. Taste and adjust the seasoning.

5. Make the smoked paprika yogurt. Stir the yogurt sauce ingredients together in a small bowl. For an easy shortcut, serve with plain yogurt or sour cream-or leave it off for a vegan option.

6. Serve. Spoon the fresh tomato relish generously over the warm baked quinoa and serve with the smoked paprika yogurt on the side.

Recipe Tips

1. Rinse the quinoa well. Quinoa has a natural coating called saponin that can taste bitter. Rinse it thoroughly under cold running water and drain well before adding it to the skillet.
2. Keep it tightly covered. The quinoa cooks by absorbing the liquid and steaming in the oven, so use a tight-fitting lid or seal the skillet well with foil. Resist the urge to peek while it bakes!
3. Char the corn if you can. Those little blackened bits add smoky sweetness and another layer of flavor. If you don’t have a gas burner, sautéing the kernels until lightly golden works beautifully.
4. Don’t skip the fresh topping. The warm, cheesy quinoa really benefits from something bright and juicy on top. The fresh tomato relish adds acidity and freshness that brings the whole dish to life. The creamy sauce is good too!

OTHER CORN RECIPES YOU MAY LIKE

• Fregola with Corn, Zucchini &  Basil
• Mexican Street Corn ( Elotes!)
• Coconut Corn Chowder with Leeks
• Masala Street Corn
• Cornbread Casserole
• Zucchini, Corn and Basil Stir-fry

Baked Quinoa with Charred Corn and Zucchini

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews

• Author: Sylvia Fountaine | Feasting at Home Blog
• Prep Time: 15 mins
• Cook Time: 55 mins
• Total Time: 1 hour 10 mins
• Yield: 4 1x
• Category: Main, Quinoa, vegetarian
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

A simple Baked Quinoa with Charred Corn & Zucchini, topped with fresh tomato relish and an optional (but tasty) Smokey Yogurt Sauce

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Ingredients

Units USM Scale 1/2x1x2x

• 1 tablespoon olive oil
• 1 small onion, diced ( about 1 1/2 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
• 1/2 jalapeno - finely chopped ( optional)
• 1 1/2 cups water
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon chile powder
• 1 cup rinsed quinoa
• 1/2-1 cup cheese ( feta, goat, mozzarella balls, etc...)

TOMATO Relish

• 1 pound cherry tomatoes, cut in half - or regular tomatoes, big diced
• 1/4 cup chopped fresh Italian parsley
• 1/4 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)

• 1/2 cup plain yogurt, or sour cream
• squeeze lime
• pinch salt
• 1/2 teaspoon smoked paprika
• Fresh Parsley or cilantro for garnish

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Instructions

1. Preheat oven to 400F
2. 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.
3. Char the shucked corn (still on the cob) placing it directly over a gas burner, using tongs to rotate until blackened in spots. Cut the kernels off. (Alternately, if no grill, cut corn off the cob and add to skillet and saute with zucchini.)
4. 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.
5. While baking, make the Tomato salad: Place everything in a medium bowl and toss to combine.
6. 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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Nutrition

• Serving Size: -With Feta, Tomato Relish and Smoked Yogurt
• Calories: 417
• Sugar: 9.4 g
• Sodium: 1019.1 mg
• Fat: 20.2 g
• Saturated Fat: 7.9 g
• Carbohydrates: 44.5 g
• Fiber: 6.2 g
• Protein: 17.3 g
• Cholesterol: 38 mg