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¨
Make the recipe for Stewed Okra and Tomatoes from the link below, minus the tilapia.
Stewed Okra and TomatoesSERVES 4-6 PrintDownload
- 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 9x9 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.