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Corn & Burrata Baked Quinoa with Parsley Oil

This baked quinoa recipe is so easy, delicious and filling. The corn adds the perfect amound of sweet and savory to the quinoa, and the whole dish is just blended and popped in the oven. It's perfect for a weeknight dinner or meal prep!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 3 servings

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 

  1. Preheat the oven to 375°F.
  2. 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.
  3. In an 8x8 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.
  4. 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.
  5. When the quinoa is out of the oven, stir with a large spoon and tear in the burrata in large chunks.
  6. Plate and drizzle with the parsley oil to serve.