Meatless Monday - Caprese Quinoa Bake

This was probably one of my favorite, easy, Meatless Monday meals.  Now that we've been eating more "clean" and "primal", Meatless Monday is a bit of the past, but I will definitely save this as a cheat meal in the future. This dish is classic comfort food meets healthy new lifestyles and does it damn good.  It's another one of those simple, make ahead dishes that is even better the next day and is great served with a side salad or some roasted veggies.  For all you meatetarians out there, try with with some grilled chicken marinated in Italian Dressing, you won't regret it. 

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.