Quinoa Caprese 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.

"CAPRESE" QUINOA SALAD

Steps:

• In a large bowl, combine the quinoa, tomatoes, chickpeas and basil. Toss to combine.
• Whisk together the dressing ingredients, reserving a bit of pepper to garnish, in a small bowl. Pour dressing over quinoa salad and stir together until evenly coated.
• Garnish with some fresh cracked pepper if desired.
• Serve immediately or chill in fridge for 30 - 60 minutes.

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.

CAPRESE QUINOA SALAD

Steps:

• In 2-quart saucepan, heat broth to boiling over high heat. Add quinoa and 1/2 teaspoon of the salt. Reduce heat to low; cover and simmer about 15 minutes or until all broth is absorbed. Transfer to large bowl. Refrigerate at least 1 hour until cool.
• In small bowl, beat vinegar, mustard, remaining 1/2 teaspoon salt and the pepper with whisk. Slowly beat in olive oil.
• Stir tomatoes, mozzarella and vinaigrette into cooled quinoa. Gently stir in 1/2 cup basil leaves.
• Transfer to serving bowl; garnish with additional basil.

QUINOA CAPRESE

Steps:

• Rinse quinoa thoroughly.
• Bring broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, and simmer until tender and liquid has been absorbed, about 12-15 minutes. Fluff quinoa with a fork and transfer to a large bowl to cool.
• Stir in cherry tomato halves, mozzarella and basil.
• Combine lemon juice and oil; stir to blend. Pour over quinoa mix and toss well. Season with salt and pepper.

CAPRESE SALAD WITH QUINOA

Steps:

• Whisk the oil and vinegar with some salt and pepper in a small bowl. Tip the quinoa into another bowl, stir in the spinach, cucumber and half the basil. Mix in half the dressing and tip onto a serving platter.
• Top the salad with the mozzarella, tomatoes and remaining basil leaves. Grind over some black pepper and drizzle with the rest of the dressing.