Description
A simple Baked Quinoa with Charred Corn & Zucchini, topped with fresh tomato relish and an optional (but tasty) Smokey Yogurt Sauce
Ingredients
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
- 1/2–1 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
Instructions
- 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)
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
Keywords: Baked quinoa, Baked quinoa recipe, how to bake quinoa, quinoa Bake,