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!
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 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.
- 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.