I love this Corn & Burrata Baked Quinoa because you can make it two ways. You can customize it to fit your needs, dietary restrictions and flavor preferences, and the recipe itself is so easy.
This is another baked quinoa recipe (you know I love baked quinoa) that really doesn’t require much active cooking time. You just blend the corn mixture, add it with the quinoa to a baking dish and then bake until it is the perfect texture.
The real differences in the recipe come from when the quinoa is already cooked. Then you can play around with the toppings and make it your own, which is my favorite part. I’ll detail the recipe below, as well as different ways that you can adjust it to fit your personal preferences!
Table of contents
What is baked quinoa?
Baked quinoa is one of my favorite ways to make quinoa, even though it is not a very common method. But I love that it’s hands-off, approachable and easy for someone who is new to cooking or if you just don’t have a lot of time on your hands.
Baking quinoa involves putting the quinoa in a baking dish, covering it with a liquid and additional ingredients, and then letting the oven’s heat bring the quinoa to a low and gentle simmer. This does take longer than if you were to make the quinoa on the stovetop, but it helps the quinoa blend with other flavors, giving it a new texture and profile.
The ingredients you will need for the baked quinoa recipe
For just the corn quinoa, the ingredients are very minimal. Here is what you will need:
- 1 can corn, drained
- 4 cloves garlic
- 1/2 lemon, for juicing only
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- salt to taste
- 1 cup quinoa, rinsed
- 1 cup water
Ingredients for the parsley oil
I love a good parsley oil or any finishing sauce that involves a lot of herbs. Since this is oil-based, this sauce will be shelf stable for a decent amount of time, so you’ll be able to use it on many different things besides baked quinoa!
- 1/4 cup olive oil
- 1/4 cup parsley, packed
- 1 tablespoon white wine vinegar or lemon juice
- 1 clove garlic
- salt and pepper to taste
How to make the baked quinoa
Please observe how short this instruction list is. It’s my pride and joy how minimal this process is!
- Preheat the oven to 375°F.
- In a blender, blend together the corn, garlic, juice from 1/2 of a lemon, red pepper flakes, olive oil and salt. Blend until smooth.
- In an 8″x 8″ baking dish, add the quinoa, then pour in the corn mixture. Add the water and stir until well combined. Cover tightly with foil and bake for 40 minutes at 375°F.
How to make the parsley oil
Add all the ingredients to a blender or food processor, but I highly recommend a blender since this is not a high-volume recipe. Food processors tend to perform better when they have more volume to blend.
But blend everything together until smooth, pulse the blender as necessary. At first, this will look chunky, but soon it will smooth out.
The different ways you can serve this baked quinoa recipe
Now in a video I made on this recipe, I showed how you can make it two ways – here are my favorite variations:
VARIATION 1
When the quinoa is out of the oven, stir with a spoon and then tear in the burrata in big chunks. Add a tablespoon of Calabrian chili paste and stir again. Top with either parsley or the parsley oil.
VARIATION 2
When the quinoa is out of the oven, plate immediately and top with the parsley oil – this will keep the recipe vegan!
And in the recipe box below you’ll see my hybrid version of these two versions! You really can make this baked quinoa into anything you want, just think of the creamy corn quinoa as your base and go from there.
Looking for other grain bowl recipes?
They are my favorite thing to make, so here are a few I’ve been loving:
Creamy Butternut Squash Farro with Crispy Sage
Toasted Farro & Swiss Chard
Creamy Lime Brussels Sprout Salad
And that’s it for this Corn & Burrata Baked Quinoa with Parsley Oil!
f you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Ingredients
- 1 can corn, drained
- 4 cloves garlic
- 1/2 lemon for juice only
- 1/2 teaspoon red pepper flakes
- 1/2 cup extra virgin olive oil
- salt to taste
- 1 cup quinoa, rinsed
- 1 cup water
- 4 ounces fresh burrata
For the parsley oil
- 1/4 cup olive oil
- 1/4 cup parsley, packed
- 1 tablespoon white wine vinegar , or lemon juice
- 1 clove garlic
- salt & pepper to taste
Instructions
- Preheat the oven to 375°F.
- In a blender, blend together the corn, garlic, juice from 1/2 of a lemon, red pepper flakes, olive oil and salt. Blend until smooth.
- In an 8×8 baking dish, add the quinoa, then pour in the corn mixture. Add the water and stir until well combined. Cover tightly with foil and bake for 40 minutes at 375°F.
- While the quinoa is baking, prepare the parsley oil by blending together the parsley, olive oil, vinegar, garlic and salt and pepper. Set to the side.
- When the quinoa is out of the oven, stir with a large spoon and tear in the burrata in large chunks.
- Plate and drizzle with the parsley oil to serve.
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