Quinoa has long been one of my favorite grains to experiment with, thanks to its versatility and nutritional benefits. This time, I’ve taken the flavors of a traditional Caprese salad—juicy tomatoes, fragrant basil, and creamy mozzarella—and combined them with the wholesome goodness of quinoa to create a satisfying and flavorful dish.
The Creamy Caprese Quinoa Bake is the perfect balance of vibrant colors, bold flavors, and a luxurious texture that will make your taste buds dance with joy. As you take each bite, you’ll experience the tangy sweetness of roasted tomatoes, the earthy undertones of basil, and the gooey, melted mozzarella that binds everything together.
One of the things I adore about this recipe is its simplicity. With just a handful of ingredients, most of which you probably already have in your pantry, you can whip up this delectable dish in no time. Plus, it’s a great way to incorporate quinoa into your meals, ensuring you get a healthy dose of protein, fiber, and essential nutrients.
Whether you’re a vegetarian searching for a substantial main course or a food lover who appreciates the flavors of Italy, this Creamy Caprese Quinoa Bake is sure to impress. So, grab your apron, preheat that oven, and let’s embark on this culinary journey together!
Creamy Caprese Quinoa Bake Recipe
|Prep Time: 10 minutes||Cook Time: 15 minutes|
|Total Time: 25 minutes||Servings: 6 servings|
- 2 cups cooked quinoa
- 1 cup of your favorite pasta sauce
- 2 tablespoons tomato paste
- 1/3 cup heavy cream
- 1/3 cup parmesan cheese
- 1 cup mozzarella divided
- 1/2-1 cup grape tomatoes halved
- 1 large bunch of fresh basil cut into ribbons
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 350 degrees F.
- 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.
- 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.
- Remove from the oven and top with fresh basil ribbons. Allow to sit for five minutes and then serve.