Quinoa Caprese Bake

quinoacapresebake2A couple of weeks back I made this wonderful Fiesta Quinoa Casserole by Cooking Quinoa.  Our family devoured it and thought wouldn’t it be great to make a caprese version with mozzarella, tomatoes and fresh basil.  I took the base of her recipe and made it my own.  For me, there are few combos better than tomatoes, basil and mozzarella and the quinoa added a fun new dimension.  We ate it as our main dish but I certainly think it would make a fabulous side dish.

Serves 6

1 c uncooked quinoa

2 c water

1 tsp minced garlic

2 Tbs olive oil or butter

4 roma tomatoes

2 c spinach leaves

3 Tbs flour

2 c 2% milk

2 c shredded mozzarella cheese

1/2 tsp sea salt

1/4 tsp cracked black pepper

1/4 c grated parmesean

3-4 fresh basil leaves chopped

In small saucepan pour in quinoa and water.  Follow boxed directions – most will call you to bring to boil and then back down to simmer for around 15 minutes.  quinoaFluff with fork and set aside.  In larger pot over medium heat pour in butter/olive oil and garlic.  Saute for 2-3 minutes.  Chop 2 of the roma tomatoes and all of spinach leaves and throw in pot.  Cook for 5 minutes until spinach is wilted and pour in flour.  photo 3-1Stir until incorporated.  Pour in milk and heat through for 4 minutes.  Stir in mozzarella cheese and salt and pepper.  Cook until cheese is mostly melted.  photo 4Take off of stove top and incorporate quinoa into milk mixture.  Grease 9 x 13 casserole dish.  Pour mixture into pan.  Slice remaining roma tomatoes length wise and lay on top of casserole. photo 3-2 Cover and casserole dish in ridge for 1 hour – allowing quinoa to absorb liquid.  Preheat oven to 350.  Remove casserole from fridge and sprinkle with parmesan.  Bake for 30 minutes.  Remove from oven and sprinkle with fresh basil.

Quinoa Caprese Bake
Author: 
Recipe type: Casseroles
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This delicious, creamy quinoa casserole combines the classic flavors of caprese with tomatoes, mozzarella, and fresh basil.
Ingredients
  • 1 c uncooked quinoa
  • 2 c water
  • 1 tsp minced garlic
  • 2 Tbs olive oil or butter
  • 4 roma tomatoes
  • 2 c spinach leaves
  • 3 Tbs flour
  • 2 c 2% milk
  • 2 c shredded mozzarella cheese
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • ¼ c grated parmesean
  • 3-4 fresh basil leaves chopped
Instructions
  1. In small saucepan pour in quinoa and water. Follow boxed directions - most will call you to bring to boil and then back down to simmer for around 15 minutes. Fluff with fork and set aside.
  2. In larger pot, over medium heat, pour in butter/olive oil and garlic. Saute for 2-3 minutes.
  3. Chop 2 of the roma tomatoes and all of spinach leaves and throw in pot. Cook for 5 minutes until spinach is wilted and pour in flour. Stir until incorporated.
  4. Pour in milk and heat through for 4 minutes. Stir in mozzarella cheese and salt and pepper. Cook until cheese is mostly melted.
  5. Take off of stove top and incorporate quinoa into milk mixture.
  6. Grease 9 x 13 casserole dish. Pour mixture into pan.
  7. Slice remaining roma tomatoes length wise and lay on top of casserole.
  8. Cover and casserole dish in ridge for 1 hour - allowing quinoa to absorb liquid. Preheat oven to 350.
  9. Remove casserole from fridge and sprinkle with Parmesan. Bake for 30 minutes. Remove from oven and sprinkle with fresh basil.

 

 

 

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