Caprese Quinoa Bake

This meal is such an easy and nutritious weeknight meal that will leave with you leftovers for the next night. I chose to cook this meal for my dinner the other night because I could use the fresh cherry tomatoes and basil growing in my garden. The tomatoes and basil add such a sweetness and freshness to this dish that goes so well with the rich, melty cheese.

Packed with protein from the cheese and quinoa, you won't even need to prepare a meat to go along with this. I ate this meal with a side of my homemade Rosemary Sea Salt Focaccia Bread and it was delicious! I hope you enjoy!

Caprese Quinoa Bake:
(recipe adapted from:

2 cups quinoa, cooked
1 cup pasta sauce
2 tablespoons tomato paste
1/3 cup half and half
1/3 cup parmesan cheese
1 cup mozzarella, grated and divided
1 cup grape tomatoes, halved
1 large bunch fresh basil, cut into ribbons
1/4 teaspoon salt
1/4 teaspoon pepper
  1. Preheat the oven to 350°.
  2. Heat the tomato sauce and tomato paste over low heat in a large saucepan. Once heated through, stir in the half and half, parmesan, salt and pepper. Remove from the heat and stir in the cooked quinoa.
  3. Fold in half of the mozzarella and 1/2 cup of the cherry tomatoes. Chop 6 basil leaves and add those into the mixture.
  4. Spray a 9x9 baking dish with non-stick cooking spray and pour in the quinoa mixture. Top with the other half of the mozzarella and the rest of the cherry tomatoes.
  5. Bake for 10-15 minutes and then turn on the broiler and broil for 1-2 minutes.
  6. Remove from the oven and top with fresh basil leaves. Allow to sit for 5 minutes and then serve.
Yields: 4-6 servings
Calories per serving: 222 calories


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