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  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 mins
  • Yield: Serves 4 1x


  • For the quinoa polenta:
  • 2½ cups water
  • ½ cup organic medium- or coarse-grind cornmeal
  • ½ cup dry/uncooked quinoa
  • 2 teaspoons granulated garlic
  • 1½ teaspoons granulated onion
  • 1½ teaspoons dried oregano
  • 1 teaspoon chili powder
  • For the vegetables:
  • 8 medium white or cremini mushrooms, sliced (about 3 cups)
  • 1 medium yellow or white onion, chopped (about 2 cups)
  • 1 medium zucchini, sliced (about 2 cups)
  • 1 medium red bell pepper, seeded and chopped (about 1 1/2 cups)
  • 1 tablespoon finely chopped garlic (4 or 5 medium cloves)


  1. To make the quinoa polenta, bring all of the ingredients (water, cornmeal, quinoa, garlic, onion, oregano, and chili powder) to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to low, then cover and simmer for 20 minutes, stirring occasionally.
  2. Preheat the oven to 400°F. Line an 8×8-inch square baking dish with parchment paper.
  3. Spread the thick, cooked mixture evenly into the bottom of the dish and bake uncovered for 15 minutes.
  4. To cook the vegetables, heat 1 tablespoon of water in a large frying pan or soup pot over medium-high heat. When the water starts to sputter, add the mushrooms, onions, zucchini, and bell pepper, and cook while stirring for 3 to 5 minutes, adding a little water, as needed. Add the zucchini and garlic, and cook while stirring for 1 to 2 minutes more. Remove from the heat.
  5. After removing the cooked quinoa polenta from the oven, cut it into four squares and place each one on a plate. Spoon the cooked vegetables over the top of each square, and top with a spoonful of the barbecue sauce (recipe below), or you can serve the sauce on the side.


Polenta is a great blank canvas, so experiment by adding:
Your favorite dried herbs and spices to the cooking polenta.
Your favorite vegetables to the frying pan.
A can of drained and rinsed black beans to the cooking vegetables.
Fresh vegetables on top, such as sliced cherry tomatoes or avocado.


  • Serving Size: 1/4 recipe, 621g
  • Calories: 321
  • Sugar: 21.2g
  • Sodium: 181mg
  • Fat: 3.3g
  • Saturated Fat: 0.5g
  • Carbohydrates: 65.8g
  • Fiber: 11.5g
  • Protein: 13.1g
  • Cholesterol: 0