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Justine Doiron

just real good food

Beans + Grains + Bowls, Gluten Free, Recipes, Special Diets, Vegetarian · December 13, 2021

Corn & Burrata Baked Quinoa With Parsley Oil

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finished Corn & Burrata Baked Quinoa

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!

lemon and garlic

Table of contents

  • What is baked quinoa?
  • The ingredients you will need for the baked quinoa recipe
  • Ingredients for the parsley oil
  • How to make the baked quinoa
  • How to make the parsley oil
  • The different ways you can serve this baked quinoa recipe
    • VARIATION 1
    • VARIATION 2
  • Looking for other grain bowl recipes?
canned corn

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.

corn and garlic with seasonings in blender

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
fresh parsley

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
parsley and seasonings in blender

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.
quinoa and corn mixture in baking pan

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.

baked quinoa

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.

finished Corn & Burrata Baked Quinoa

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
This creamy, vegan recipe is the perfect side dish or easy dinner. It's packed with vegetables, topped with crispy sage and feels like autumn in a bowl.
Check out this recipe
Toasted Farro & Swiss Chard
This is the epitome of everything I love about seasonal cooking and eating. This toasted farro bowl is just easy, simple ingredients that bring out so much flavor in one grain bowl.
Check out this recipe
Creamy Lime Brussels Sprout Salad
This veggie-packed rice bowl is my take on the salmon bowl that is sweeping the internet right now. This recipe uses raw veggies, a creamy almond butter sauce and white rice to make the most beautiful, balanced and delicious bowl, perfect for meal prep or an easy dinner.
Check out this recipe
finished Corn & Burrata Baked Quinoa

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

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!
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:45 minutes mins
Total Time:55 minutes mins
Course: Main Course
Cuisine: American
Keyword: corn, grain bowl, quinoa
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

  • 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.

Posted In: Beans + Grains + Bowls, Gluten Free, Recipes, Special Diets, Vegetarian

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Reader Interactions

Comments

  1. Swati says

    December 22, 2021 at 4:59 am

    Best!

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Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
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