It’s been a long day and you’re feeling exhausted. You just want to relax, but it’s already 7:30pm and your stomach is grumbling. What can you do? Do you order take-out? That always feels like such an unhealthy choice when all of those delicious smells are wafting through the restaurant. Tonight, let’s make something healthy at home instead! With this recipe for Baked Okra, Tomatoes and Quinoa, I’ll be enjoying a savory dish that tastes as good as it is good for me too!
How to make this meal
This is a savory dish that tastes as good as it is good for me too! The vegetables are tender and juicy while the quinoa soaks up all of those delicious juices, giving the whole meal a wonderful flavor. The tomatoes add a nice tanginess that complements everything else in this dish beautifully. It’s all served with just enough seasoning to give it some kick without making it too spicy for everyone at your table!
- 1 cup of quinoa
- 2 cups of vegetable broth.
- 1/8 tsp of salt and pepper
- 1/4 cup fresh grated parmesan cheese
Step by step Cooking Instructions
- Preheat oven to 350 degrees Fahrenheit
- Cook quinoa according to package directions on stovetop in a medium saucepan. Once done, add the vegetable broth and bring to boil before reducing heat and letting simmer with lid for about 15 minutes or until all liquid is absorbed. You’ll know when it’s done because there will be no more water left at the bottom of your pan!
- Meanwhile, chop up your tomatoes into small cubes. I usually do this while my pot is cooking so that everything comes together smoothly later on. Sautee them in some olive oil over medium high heat for about five minutes until they start giving off their juices as well as thicken slightly from caramelizing (you should also see some browning).
- Add the okra to your tomatoes and let them cook for about five minutes.
- In another pan, heat up some olive oil over medium high heat then add in garlic, cayenne pepper, thyme and salt with a pinch of sugar. Cook until slightly browned (about two or three more minutes). Remove from heat before adding it to your veggies as you don’t want to burn the spices!
- The last thing to do is assemble all ingredients together by placing quinoa on bottom layer followed by tomato mixture then topping off with vegetable broth so that it’s absorbed into everything else. Bake at 350 degrees Fahrenheit for 45 minutes covered until golden brown – be careful not too open lid otherwise moisture will escape reducing cooking time significantly .
Tips and Tricks
- This dish is best served warm. To reheat, place a small pot of water on the stove and bring it to a boil. Place your vegetables in the boiling water for about five minutes or until heated through.
- A good way to get kids eating their veggies is by making faces out of them! You can use any vegetable you have lying around – carrots make great noses while bell peppers are perfect for eyes, mouths and cheeks!
- Cook with care so as not to burn spices because they will turn bitter if burnt . If this happens remove from heat before adding ingredients into your vegetables as you don’t want to ruin all that hard work !
- Make the vegetables in advance to save time on a busy night by storing them in the fridge or freezer.
- A great way to get kids eating their veggies is by making faces out of them! You can use any vegetable you have lying around – carrots make great noses while bell peppers are perfect for eyes, mouths and cheeks!
I hope you enjoyed the recipe for Baked Okra, Tomatoes and Quinoa. This is a dish that can be served as an appetizer, combining with mushroom soup for your great dinner time.
It’s also really easy to make! If you want more recipes like this one, check out my blog for other delicious dishes. You’ll find everything from breakfast ideas to healthy dinner recipes on there too! Happy cooking 😉