There are a couple of things that I can’t go a whole summer and not eat. Tomato sandwiches, fresh peaches sliced up and drizzled with honey and sweet, juicy watermelon just to name a few. Another one that I have to have is stewed okra and tomatoes, which ya’ll probably know already since I made the same thing last summer just over tilapia. My mouth is watering typing this and thinking about all this food!
I know some people don’t care for okra unless it’s fried because it can have a slimy texture to it, but I love it. As much as I would have looooved to have made a big pot of hot buttered white rice to put the okra and tomatoes over, I tried it a different way by baking it over quinoa flavored with vegetable broth. I was pleasantly impressed! It’s definitely a modernized version of traditional southern fare and really good at that. This is a great main dish or side dish and if you make too much, which I did, wrap it up and freeze it for a night when you don’t feel like standing over the stove.
Baked Okra, Tomatoes and Quinoa
- 1 cup of quinoa
- 2 cups of vegetable broth.
- 1/8 tsp of salt and pepper
- 1/4 cup fresh grated parmesan cheese
Start the stewed okra and tomatoes.
While they’re cooking, cook the quinoa according to the package directions. When it’s ready, put it in a 9×9 baking dish. No need to grease it.
When the okra and tomatoes have stewed for about 30 minutes, pour the mixture over the quinoa.
Sprinkle the parmesan cheese over the top of the okra and tomatoes and bake at 350 for about 20-25 minutes until the cheese is melted.