Caprese Quinoa Casserole Recipes

CAPRESE QUINOA CASSEROLE

Steps:

• Preheat the oven to 400° and lightly coat a 9-inch pie plate with cooking spray.
• In a large pot over medium heat, cook the quinoa in 4 cups of water until tender, 15 minutes.
• In a medium skillet over medium heat, heat oil. Add the shallots and garlic and sauté for 2 minutes. Add the cherry tomatoes and cook for 2 to 4 minutes while stirring.
• In a large bowl, combine the quinoa with the sautéed tomato mixture, then stir in the mozzarella, salt, and pepper and transfer to the pie plate.
• Starting in the center and overlapping them slightly, arrange the tomato and mozzarella slices in a small spiral over the filling.
• Bake for 30 minutes. Sprinkle basil on top, drizzle with balsamic vinegar, and serve.

CREAMY CAPRESE QUINOA BAKE

Steps:

• 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 8x8 or 9x9 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 five minutes and then serve.