Quinoa with zucchini and sweet corn is one of my easiest and yummiest dishes. And with just a few additions, you can have this for any meal of the day!
Before I go any further, I just wanted to give a big happy Monday to everyone! Today was an unexpected WFH day, so guess who gets to stay in her baggy jeans and oversized sweatshirt? Me! Woo!
With my freezer running a little low on prepared meals for those busy days, I decided to whip up a batch of one of my versatile dishes — quinoa with zucchini, corn and green onions. Oh, and as if this will come as a shock to anyone of you, I also ALWAYS add goat cheese crumbles.
Anyway, this is great for breakfast (with eggs … as pictured), lunch with some grilled chicken or tofu, and dinner as a side dish to marinated steak or fish. You can also freeze this for up to a month for a quick weekday meal.
So, if you’re looking for a dish you can enjoy in a variety of ways, then here you go …
Ingredients for Quinoa with Zucchini and Sweet Corn:
- 1.5 cups quinoa (if you want to make enough to freeze)
- 3 medium or large zucchini, quartered and diced
- 1lb frozen corn (or fresh, if it’s in season)
- 5-10 green onions, sliced or chopped
- Olive oil
- Chicken or vegetable broth (for cooking quinoa)
- Goat cheese crumbles
In one pot, bring quinoa cooking liquid to a boil. Then add quinoa and cook according to the package directions. **I usually use chicken or vegetable broth to cook my quinoa, but I was out so I used water. Use what you have on hand.
In a large sauté pan, add olive oil. Once hot, add in the frozen corn. Stir until the corn is defrosted. Then add the green onions and a dash of salt and pepper. Stir with the corn and cook until the green onions are softened. Now add the quartered and diced zucchini pieces, season with a little more salt and pepper. Mix with the green onions and corn. Stir occasionally until the zucchini is softened to your desired preference. Remove from heat.
In a large mixing bowl, add the quinoa with the zucchini mixture and stir until well combined. Now serve! **I always leave the goat cheese out and let each person decide how much to add to their own serving.
If you like this recipe, check out our recipe for Truffled Mushrooms with Baked Eggs … another great option for any meal of the day!