Summer Squash and Corn Quinoa
Summer-y quinoa!! With zucchini and squash and corn! So bright, so colorful!
And yet I am currently wearing a long sleeved shirt and sipping a cup of hot tea.
Yes, it’s still ridiculously humid here in North Carolina. And yes, I am refusing to go outside and pretending like it’s fall.
Peace out summer. I’m ready to stop sweating every single time I walk out my door. You can move right on along now.
Okay, that’s a lie. I’m ready for the weather to move on. I’ll keep all the summer produce forever and ever!
So for now, we make this summer squash and corn quinoa. And then we turn up the air conditioning, pull on a cozy sweatshirt (or blanket!) and pretend. Pretend pretend pretend.
That’s exactly how I’m going to cope with the next month or more of hot weather. Maybe I’ll throw in some ice pops or ice cream. Now there’s an idea.
But, I digress. Let’s get back to the dish at hand.
So, we have some quinoa. Obviously.
We have some zucchini, some squash, some fresh corn and some fire-roasted diced tomatoes. We have a touch of chickpeas for a bit of protein. And some crumbled goat cheese and shredded parmesan to really pump up the flavor.
We’ll mix it all together and top it off with some fresh basil for a pop of freshness.
It makes for a great lighter main or side dish, depending on your mood! I think it would be fantastic served along with your grilling favorites. But we’ve been enjoying it as our primary dinner with a big ol’ salad.
Because, heat. Heaven forbid I walk outside to turn on the grill.
Additional Summer Corn + Tomato Recipes You Might Enjoy!
- Zucchini Fritters with Tomato Corn Salsa
- Tomato and Corn Angel Hair Pasta
- Fresh Corn and Tomato Open-Faced Sandwich
- Corn Fritters with Tomato Avocado Salsa
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the quinoa:
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium vegetable broth
For the skillet:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 medium yellow squash, chopped
- 2 ears corn, kernels removed
- 1 (14-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can chickpeas, drained and rinsed
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ½ cup freshly shredded parmesan cheese
- 2 ounces goat cheese, crumbled
- ¼ cup chopped fresh basil
To make the quinoa:
- Add the quinoa and vegetable broth to a medium saucepan. Bring the mixture to a boil, give it a stir, cover, then reduce the heat and let simmer for about 15 to 18 minutes, until the broth is absorbed. Turn off the heat and let the pan sit covered for about 5 minutes, then fluff the quinoa with a fork.
To make the skillet:
- After the quinoa has been simmering for about 5 minutes, set a large skillet over medium heat. Add in the olive oil. When hot, add in the onion. Cook for about 2 minutes, until it starts to soften. Add in the garlic and cook for 30 seconds, until fragrant. Add in the zucchini and squash. Cook for about 5 minutes, until crisp tender.
- Add in the corn, tomatoes, chickpeas, salt, pepper, parsley and thyme. Give the mixture a good stir and then let cook for about 5 minutes, stirring occasionally. Turn off the heat (it will be a little sauce-y!). Add the cooked quinoa to the skillet and mix to combine. Sprinkle the top with the parmesan, the crumbled goat cheese and the fresh basil. Let stand for about 5 minutes before serving (a lot of the liquid will absorb during this time)!
Instead of chickpeas, feel free to add a different type of protein! If you don’t want a vegetarian meal, I think some cooked chicken or sausage could also be great!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 344 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 9mg Sodium: 624mg Carbohydrates: 46g Fiber: 9g Sugar: 8g Protein: 15g