What we love about this Quinoa Corn Frittata is the chewy texture the quinoa lends the dish. We didn’t expect that it would also bake into a crunchy top, that was just a delicious bonus. Quinoa has made it’s way onto store shelves everywhere these days. You’ll even find it on restaurant menus, such as Panera Bread’s Power Almond Quinoa Oatmeal. No, we don’t get anything from mentioning that company, we just think it’s interesting how this once obscure pseudocereal has become so popular. If you haven’t tried it yet you’ll find it’s easy to cook, much like rice.
Quinoa Corn Frittata
Ingredients
- 1/4 cup - soy milk, plain and unsweetened
- 1 1/2 12 oz pkgs - firm silken tofu
- 1 Tbs - tamari soy sauce
- 1 tsp - lemon juice
- 2 tsp - cornstarch
- 1 medium - leek (bulb and lower leaf portion), finely chopped
- 1/2 medium - red pepper, finely chopped
- 1 8 oz pkg - sliced mushrooms
- 1 16 oz pkg - frozen corn kernels
- 2 cups - cooked quinoa
Instructions
- Preheat the oven to 375 °F. Line a 9"x9" baking dish with parchment paper.
- In a food processor or blender, blend the soy milk, tofu, tamari, lemon juice, and cornstarch. Set aside.
- Dry saute the leek, red pepper, mushrooms, and corn in a large, covered skillet over medium heat. Cook until the mushrooms are tender, about 10 minutes.
- In a large bowl, stir together the leek mixture, tofu mixture, and quinoa. Salt to taste. Spread the mixture into the prepared baking dish. Bake for 45-50 minutes, until the frittata is golden brown on top and a knife inserted into the middle comes out clean.
Nutrition Information
Nutrition (per serving): 551 calories, 63% calories from carbohydrates, 21% calories from protein, 17% calories from fat, 10.1g fiber.
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