Monday, May 15, 2017

Caprese Quinoa Bake

Caprese Quinoa Bake

I make a lot of varied quinoa bakes and salads and Jeremy and I both agreed that this is the best one I've ever made by far. It's a great light lunch or dinner or can be served as a side dish to your favorite meat.

-1 c quinoa, cooked according to package directions
-1 c marinara sauce, tomato sauce or crushed tomatoes
-1/3 c heavy cream
-1/2 tsp salt
-1/4 tsp pepper
-1/4 tsp red pepper flakes
-1 pint cherry or grape tomatoes, sliced in half
-1 1/4 c shredded mozzarella cheese, divided use
-1 bunch basil, sliced into ribbons
-1/3 c balsamic vinegar

In a medium bowl, whisk together marinara sauce/ tomatoes, cream, salt, pepper and red pepper flakes. Stir in tomatoes, reserving a small handful of tomatoes to top the finished dish. Stir in 1 c of the mozzarella. Spread mixture into a small greased casserole dish. (I use an 8x8 pan). Top with remaining 1/4 c mozzarella. Bake at 350 for 30 minutes. While dish is making, place balsamic vinegar in a small sauce pot over medium heat. Bring to a boil, reduce heat, and simmer 5 minutes. Then remove from heat. When the casserole is done baking, pour the balsamic over top and top the dish with the reserved handful of tomatoes and sliced basil. Serve immediately.

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