Baked Quinoa with Charred Corn and Zucchini Recipe
A simple Baked Quinoa with Charred Corn & Zucchini, topped with fresh tomato relish and an optional (but tasty) Smokey Yogurt Sauce
How to Make the Best Baked Quinoa with Charred Corn and Zucchini
This baked quinoa dish is a celebration of summer vegetables at their peak. The charred corn adds a wonderful smoky sweetness that pairs beautifully with tender zucchini and fluffy quinoa, all baked together until the cheese on top becomes golden and bubbly.
What makes this recipe special is the trio of toppings: a bright tomato relish that adds freshness and acidity, and a smokey yogurt sauce that brings creaminess with a hint of paprika warmth. Together, they transform a simple quinoa bake into something truly memorable.
This dish works wonderfully as a vegetarian main course or as a hearty side dish. It’s packed with protein from the quinoa and cheese, making it satisfying enough to stand on its own. Plus, it’s easy to customize—swap the vegetables based on what’s in season, or adjust the spice level to your preference.
Baked Quinoa with Charred Corn and Zucchini
A simple Baked Quinoa with Charred Corn & Zucchini, topped with fresh tomato relish and an optional (but tasty) Smokey Yogurt Sauce
Ingredients
Quinoa Bake
Tomato Relish
Smokey Yogurt Sauce
Instructions
Quinoa Bake
- Preheat oven to 400°F.
- In a 10 inch skillet, heat oil over medium-high heat. Add onion and zucchini and sauté 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. Cut the kernels off. Alternately, if no grill, cut corn off the cob and add to skillet and sauté 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.
Tomato Relish
- While baking, make the tomato salad: Place cherry tomatoes, parsley, onion, olive oil, lemon juice, salt and pepper in a medium bowl and toss to combine.
Smokey Yogurt Sauce
- Mix yogurt, lime, salt, and smoked paprika 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).
Notes
- You can substitute summer squash for the zucchini.
- If you don't have a gas burner, you can sauté the corn kernels in the skillet with the zucchini.
- For a vegan version, skip the cheese and yogurt sauce.
