Caprese Quinoa Bake
Adapted from Half Baked Harvest
2 Cups Cooked Quinoa
1 C Tomato Basil Pasta Sauce
2 TBSP Tomato Paste
1/3 C Half and Half
1/3 C Fresh Parmesan Cheese
1 C Mozzarella Cheese, divided
1 C Grape Tomatoes, halved
1 C Fresh Basil, cut into strips
1/2 tsp Crushed Red Pepper
Salt and Pepper to taste
Rounds of Fresh Mozzarella
Balsamic Vinaigrette Reduction
Not the best picture, just trust that I'm not a photographer and the taste is amazing. |
Preheat oven to 350 degrees. Heat tomato sauce and tomato paste on low heat in saucepan. Once warmed through, add in half and half cream, parmesan, crushed red pepper, salt and paper. Allow to cook until warmed through. Remove from heat and stir in quinoa. Fold in half of the mozzarella, half the tomatoes and half of the basil. Grease a 9 x 9 baking dish and pour in mixture. Top with remaining mozzarella as well as round of fresh mozzarella and remainder of tomatoes. Bake uncovered for 10-15 minutes, then turn on broiler for a few minutes until browned and bubbly, carefully watching to ensure it does not over brown. Top with basil and allow to set 5 minutes before serving. Serve with balsamic vinagrette reduction drizzled.