Make Ahead

Tomato Quinoa with Zucchini Red Pepper and Corn

August  3, 2015
0 Ratings
Photo by EatMoreGreens
  • Serves 3
Author Notes

This is one of my favorite recipes. When I was a private cook I invented this dish for a client who loved zucchini and tomatoes. She especially adored when I added tomato paste to her turkey burgers. So it’s how I got the idea of using tomato paste to flavor the quinoa. I call this tomato quinoa! With the addition of a few other veggies it makes a fantastic gluten free and vegan meal. —GlutenFreeBabe

What You'll Need
  • 1 cup quinoa
  • 3 tablespoons olive oil
  • 1 medium sized red onion, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup frozen corn kernels, or 1 ear of corn (kernels shaved)
  • 1/4 cup chopped parsley
  • 4 tablespoons tomato paste
  • 1 lemon
  1. Rinse quinoa and add to a pot with 1½ cups water.
  2. Cover, bring to a simmer, then turn heat down to low and cook for 15 minutes with the cover on the pot.
  3. Check to make sure all the water has absorbed into the quinoa (and there is none at the bottom of the pot). Then remove from heat.
  4. Meanwhile, heat a large skillet over medium high heat.
  5. Add the oil, onion, pepper, and zucchini and sauté for 10 minutes.
  6. Add the corn and sauté another minute.
  7. Add the parsley and tomato paste, and cook for 30 seconds, stirring.
  8. Remove from heat and add the cooked quinoa and the juice from 1 lemon. Season with salt and pepper to taste.

See what other Food52ers are saying.

  • GlutenFreeBabe
  • food52fan
  • Kelly

4 Reviews

food52fan October 13, 2018
Very enjoyable recipe! I followed the recipe and added the garlic and vegetable Better Than Buillon as Kelly suggested in the comments. Luckily I doubled the recipe so we have leftovers! Thank you for posting this delicious and satisfying yet easy dish.
GlutenFreeBabe October 13, 2018
thanks so glad you liked it!!!
Kelly September 16, 2017
This was delicious! A great, simple way to use garden veggies plus get protein. I followed the recipe, except I added 2 cloves minced garlic with the corn. I put garlic in everything. Thanks for sharing! This is going in my recipe box. I think next time I might add a little Better than Bouillon to the quinoa water. Or a squirt of Braggs, just to deepen the quinoa flavor a bit. But the rest really pops with fresh tastes. We used it as a side, and got 4 good sized servings.
GlutenFreeBabe September 17, 2017
I'm so glad you liked it! I also sometimes add garlic (I love it too). and I often use Tamari in it (similar to Braggs). Have not tried the Bouillon. I make it all the time and do it a little differently overtime :)