Baked Quinoa with Charred Corn and Zucchini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian grain bowl featuring quinoa baked with charred corn and zucchini, topped with fresh tomato relish and an optional smoky yogurt sauce. The cumin and chili powder add warmth while fresh cilantro and lime brighten the dish. A colorful, protein-rich main for vegetarians.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil
- 1 small onion, diced ( about 1 ½ 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
- ½ jalapeno – finely chopped ( optional)
- 1 ½ cups water
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chile powder
- 1 cup rinsed quinoa
- ½-1 cup cheese ( feta, goat, mozzarella balls, etc…)
- 1 pound cherry tomatoes, cut in half – or regular tomatoes, big diced
- ¼ cup chopped fresh Italian parsley
- ¼ cup sliced onion
- 1 tablespoon lemon or lime juice
- generous pinch salt and pepper
- ½ cup plain yogurt, or sour cream
- squeeze lime
- pinch salt
- ½ teaspoon smoked paprika
- Fresh Parsley or cilantro for garnish
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 55m
- Sodium
- 1159mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1167mg
- Calcium
- 261mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1159MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.