Tag Archives: baked quinoa

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.

Baked Quinoa with Adobo

18 Feb

Disclaimer:  This dish is spicy.  Really, really spicy.  But it’s also a slightly sweet, slightly smoky spice that works beautifully with the nuttiness of the quinoa.  The plain Greek yogurt cools down the palate and allows the flavors of the chipotle in adobo to really shine through.  Zak absolutely loved this because he is a spice fiend and rarely gets to eat something that’s spicy enough for him (he didn’t add any plain Greek yogurt and loved it).  If you have a spice fiend in the house, this is a great dish to make for them.  If you don’t like to walk so far on the wild side, decrease the amount of chipotles and adobo and/or remove the seeds from the chipotles prior to mincing them.

I also loved this recipe because I had never thought of baking quinoa.  It came out perfect and really absorbed the flavors of the other ingredients in a big way.  I’m looking forward to making other variations on this in the future.

Baked Quinoa with Adobo

Adapted from Chow.com

1 cup quinoa

2 tbs. olive oil

1 small yellow onion, diced

2 large cloves garlic, minced

Kosher salt and freshly cracked black pepper

2 chipotles in adobo sauce, finely minced

2 tbs. adobo sauce

2 cups homemade chicken stock

2 tbs. fresh curly leaf parsley, finely chopped

3/4 cup sharp cheddar cheese, grated

3-4 tbs. plain Greek yogurt, for serving

Preheat oven to 350º with rack in the middle.

Rinse quinoa in a fine mesh strainer under running water.

Heat olive oil in medium saucepan over medium heat.  Add onions and garlic and season with salt and pepper.  Cook until onions are soft and translucent, 6-8 minutes.  Add chipotles and parsley and stir to combine.  Add quinoa and stir to coat with adobo sauce.

Add chicken stock and increase heat to high.  Bring to a boil.

Once at a boil, transfer quinoa mixture to a glass baking dish.  Spread into an even layer.  Cover tightly with tinfoil and transfer to the oven.  Bake, covered, 30 minutes or until most of liquid is absorbed.

Uncover and top with cheese.  Bake another 5-10 minutes until cheese is melted.  Serve with plain Greek yogurt.

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