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Tomato and Squash Baked Quinoa

13 Sep

This healthy and protein-packed dish is absolutely delicious.  I love the pillowy, cloud-like texture of baked quinoa.  It also helps to sop up all of the flavors in which it is baked, which here include fresh summer tomatoes, sweet patty-pan squash and rich of the homemade beef stock.

Another great thing about baked quinoa is that it’s a basically fool-proof way to introduce yourself to the ingredient.  If you don’t know what you’re doing with quinoa, this is a great way to figure out what it’s supposed to end up as.  Start yourself out with this simple, vegetable-packed quinoa and I guarantee you’ll be an addict in no time.

Tomato and Squash Baked Quinoa

2 tbs. olive oil

1/2 large patty pan squash, skin-on, diced to 1/2″ pieces (about 3 cups)

3 cloves garlic

1 large tomato, diced (about 1 cup)

1 ear sweet corn, boiled about 5-6 minutes until cooked through, kernels removed from cob (about 1 cup)

1 cup quinoa

3 cups homemade beef stock

1/2 cup Monterey Jack cheese, shredded

Preheat oven to 350º.

Heat olive oil in a 10″ cast iron pan over medium heat.  Add squash and sauté, stirring frequently, until tender.  Add garlic and cook until fragrant, about 1-2 minutes.  Add tomato and corn and stir to combine with squash and garlic.  Add quinoa and stir to combine evenly with the vegetables.  Add the beef stock.  Don’t worry if the mixture is quite soupy, that’s a good thing.

Cover tightly with tin foil, taking care not to burn yourself, and transfer to preheated over.  Bake, 30-40 minutes, until most of the liquid is absorbed into the quinoa.

Remove tinfoil and top with cheese.  Bake another 5-6 minutes until cheese is melted and bubbly.  [Note: I only topped about a quarter with cheese so I could get a super-cheesy portion, pictured above.]

Serve immediately.

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