Caprese Quinoa Bake

*Originally posted September 10, 2014

I love dairy products A LOT, but as I technically have a casein allergy that I mostly choose to ignore, I do try to cut eat minimal dairy during the week (because God knows I love me some nachos). However, I became intrigued with Caprese quinoa as it was popping up on Pinterest. I bought smoked mozzarella by accident, and it added a depth in flavor that I did not expect. I will definitely use it again next time I make it. I also used store bought sauce, which I normally would never ever do, but it was hanging out in the pantry and would not get used otherwise since I make my own sauce.  I normally would use my recipe for marinara sauce.

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INGREDIENTS

  • 2 cups cooked quinoa
  • 1 cup of marinara sauce (or jarred sauce- I recommend Newman’s Own)
  • 2 tablespoon tomato paste
  • 1/3 cup heavy cream
  • 1/3 cup parmesan cheese
  • 1 cup smoked mozzarella, divided
  • 1/2-1 cup grape tomatoes, halved
  • 1 large bunch fresh basil, cut into ribbons
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, crushed red pepper, salt and pepper. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in too. Once combined, spray an 8×8 or 9×9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella rounds or shredded mozzarella and the remaining tomatoes.
  3. Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
  4. Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve.
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This entry was posted in Casserole, Quinoa, Tomatoes. Bookmark the permalink.

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