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Baked Quinoa with Zucchini, Corn and feta, topped with a fresh Tomato Relish. A healthy, easy vegetarian dinner recipe, perfect for summer! #bakedquinoa #quinoabake #corn #zucchinirecipes

Baked Quinoa with Charred Corn and Zucchini

  • 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


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


Units Scale
  • 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
  • 1/21 cup cheese ( feta, goat, mozzarella balls, etc…)


  • 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. 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. (Alternately, 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)


  • 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

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