Get ready to elevate your culinary game with this incredible Quinoa with Roasted Corn Zucchini recipe that's not just a dish, but a flavor explosion waiting to happen! Imagine a perfectly balanced meal that combines the nutty richness of quinoa, the sweet char of roasted corn, and the fresh crunch of zucchini - all in one spectacular plate. Whether you're a health-conscious foodie or just looking for a quick and delicious meal, this recipe promises to tantalize your taste buds and impress even the pickiest eaters.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup corn, roasted
- 1 zucchini, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa thoroughly under cold water using a fine-mesh strainer to remove any bitter coating.
- In a medium saucepan, combine the rinsed quinoa with vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and quinoa is fluffy.
- While quinoa is cooking, preheat the oven to 425°F (220°C). Spread corn kernels on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast for 10-12 minutes, stirring once halfway through, until kernels are lightly charred and golden.
- Dice the zucchini into small, uniform cubes to ensure even cooking.
- In a separate skillet, heat the remaining olive oil over medium heat. Sauté the diced zucchini for 3-4 minutes until slightly tender but still crisp.
- Once quinoa is cooked, fluff with a fork and let it rest for 5 minutes.
- Gently fold the roasted corn and sautéed zucchini into the quinoa.
- Season with salt and pepper to taste, mixing thoroughly to distribute flavors evenly.
- Serve hot as a main dish or side, garnishing with fresh herbs if desired.
Tips
- Always rinse quinoa thoroughly to remove its natural coating (saponin) which can taste bitter.
- Use a 2:1 liquid to quinoa ratio for perfectly fluffy grains every time.
- For extra flavor, consider toasting quinoa in a dry pan for 1-2 minutes before adding liquid.
- Don't skip roasting the corn - it adds a smoky sweetness that transforms the entire dish.
- Cut zucchini into uniform sizes to ensure even cooking and a beautiful presentation.
- Let the quinoa rest after cooking to help it absorb remaining moisture and become extra fluffy.
- Feel free to add fresh herbs like parsley or cilantro for an extra burst of freshness.
- This dish can be easily made vegan and is naturally gluten-free!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg