Name: Caprese Quinoa Bake
Total time: PT3600.0S
Yield: 4
Ingredients: 1 1/4 cup Quinoa; 2 cup Roma Tomato; to taste Kosher Salt; to taste Ground Black Pepper; 2 Shallot; 3 clove Garlic; 1/4 cup Fresh Basil Leaf; 4 ounce Low-Moisture Part-Skim Mozzarella Cheese; 8 ounce Low-Moisture Part-Skim Mozzarella Cheese; 2 Beefsteak Tomato; 1/4 cup Balsamic Vinegar

This Caprese Quinoa Bake is a glorious and satisfying vegetarian meal, or you can bulk it up with some meat. You can also serve this casserole as a show-stopping side dish with a good steak or some garlicky grilled shrimp.

Oven

Intermediate

Caprese Quinoa Bake

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

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protein

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calcium

iron

potassium

Quinoa

Roma Tomato

Kosher Salt

to taste

Ground Black Pepper

Shallot

Garlic

clove

Fresh Basil Leaf

Low-Moisture Part-Skim Mozzarella Cheese

ounce

Beefsteak Tomato

Balsamic Vinegar

Stove

Preheat your oven to 400 degrees F (200 degrees C).

In a small pot, bring the {@0:} and 1 3/4 cups plus 2 tablespoons water to a boil. Lower to a simmer and cook, covered, for 15 minutes until all of the water has been absorbed. Let the quinoa rest, covered, for 10 minutes. Fluff with a fork.

In a small pot, bring the Quinoa (1 1/4 cup) [rinsed, drained] and 1 3/4 cups plus 2 tablespoons water to a boil. Lower to a simmer and cook, covered, for 15 minutes until all of the water has been absorbed. Let the quinoa rest, covered, for 10 minutes. Fluff with a fork.

In a small pot, bring the Quinoa (1 1/4 cup) and 1 3/4 cups plus 2 tablespoons water to a boil. Lower to a simmer and cook, covered, for 15 minutes until all of the water has been absorbed. Let the quinoa rest, covered, for 10 minutes. Fluff with a fork.

Transfer {@0:} to the oven and roast for 10 minutes until they’re tender and the skins have started to burst.

Transfer Roma Tomato (2 cup) [halved] to the oven and roast for 10 minutes until they’re tender and the skins have started to burst.

Transfer Roma Tomato (2 cup) to the oven and roast for 10 minutes until they’re tender and the skins have started to burst.

Heat 1 tablespoon olive oil in a medium pan over medium heat. When hot, add the {@0:} and {@1:}. Cook for 2-3 minutes until the shallots have become translucent and the garlic is fragrant.

Heat 1 tablespoon olive oil in a medium pan over medium heat. When hot, add the Shallot (2 N/A) [minced] and Garlic (3 clove) [minced]. Cook for 2-3 minutes until the shallots have become translucent and the garlic is fragrant.

Heat 1 tablespoon olive oil in a medium pan over medium heat. When hot, add the Shallot (2) and Garlic (3 clove). Cook for 2-3 minutes until the shallots have become translucent and the garlic is fragrant.

In a large bowl combine the quinoa, roasted tomatoes, cooked shallots and garlic, and {@0:}.

In a large bowl combine the quinoa, roasted tomatoes, cooked shallots and garlic, and Fresh Basil Leaf (1/4 cup) [thinly sliced].

In a large bowl combine the quinoa, roasted tomatoes, cooked shallots and garlic, and Fresh Basil Leaf (1/4 cup).

Stir in the {@0:} and season with {@2:} and {@1:}. Transfer the quinoa mixture to a large skillet and smooth the top.

Stir in the Low-Moisture Part-Skim Mozzarella Cheese (4 ounce) [grated] and season with Kosher Salt ( to taste) and Ground Black Pepper ( to taste). Transfer the quinoa mixture to a large skillet and smooth the top.

Stir in the Low-Moisture Part-Skim Mozzarella Cheese (4 ounce) and season with Kosher Salt (to taste) and Ground Black Pepper (to taste). Transfer the quinoa mixture to a large skillet and smooth the top.

Starting in the center, overlap slices of {@1:} and {@0:} in a small circle.

Starting in the center, overlap slices of Beefsteak Tomato (2 N/A) [sliced] and Low-Moisture Part-Skim Mozzarella Cheese (8 ounce) [sliced] in a small circle.

Starting in the center, overlap slices of Beefsteak Tomato (2) and Low-Moisture Part-Skim Mozzarella Cheese (8 ounce) in a small circle.

Make a second circle of overlapping tomatoes and mozzarella, covering the surface of the quinoa.

Cover the skillet loosely with foil and bake for 10 minutes. Remove the foil and bake for another 20 minutes until the cheese is bubbling and lightly browned.

While your quinoa bake is in the oven, place the {@0:} in a small saucepan. Bring to a gentle boil and cook for 3-5 minutes until the vinegar becomes syrupy. Remove from the heat and set aside.

While your quinoa bake is in the oven, place the Balsamic Vinegar (1/4 cup) in a small saucepan. Bring to a gentle boil and cook for 3-5 minutes until the vinegar becomes syrupy. Remove from the heat and set aside.

Sprinkle your quinoa bake with freshly sliced basil, drizzle with the balsamic reduction, and serve immediately.

Caprese Quinoa Bake

4.7

1HR

$2.71

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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