August 24, 2015

Summer Squash and Corn Quinoa

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Light yet filling, this summer squash and corn quinoa is fantastic for the season! Packed with zucchini, squash, fresh corn and goat cheese, it’s a great main or side dish. Gluten free and vegetarian.

Two white plates filled with Summer Squash and Corn Quinoa.

Note: This recipe is NOT dairy free. It was published before Cook Nourish Bliss transitioned to dairy free recipes and remains popular with long time readers. You can try using substitutions to make it dairy free, however I have not tested this myself and can’t say how it will turn out.

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.

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.

A glass mixing bowl filled with Summer Quinoa.

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.

A white plate filled with Squash and Corn Quinoa.

Additional Quinoa Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Recipe for light yet filling summer squash and corn quinoa. Filled with zucchini, squash, corn and even goat cheese! A great main or side!

Summer Squash and Corn Quinoa

Yield: 4 to 6 servings, as a main dish
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Light yet filling, this summer squash and corn quinoa is fantastic for the season! Packed with zucchini, squash, fresh corn and goat cheese, it’s a great main or side dish. Gluten free and vegetarian.

Ingredients

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

Instructions

To make the quinoa:

  1. 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.
  2. 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:

  1. 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.
  2. Add in the zucchini and squash. Cook for about 5 minutes, until crisp tender.
  3. 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).
  4. 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).

Notes

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: 344Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 9mgSodium: 624mgCarbohydrates: 46gFiber: 9gSugar: 8gProtein: 15g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: American / Category: Main Dish
Gluten Free, Main Dish, Meatless, Nut Free, Recipes (ALL), Side Dish, Soy Free, Vegetarian, Weeknight
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