We get more excited each week to share our healthy eats pick! Remember the tasty Chicken Enchilada Quinoa Bake a few weeks back? If you haven't tried it out, YOU MUST! With a similar recipe, this week it is all about the Capresa Quinoa Bake! Many people are skeptical of Quinoa, or they had a bad "experience," but these Quinoa bakes will prove you wrong!
- 1¼ cups uncooked quinoa, rinsed and drained
- 2 cups petite Roma or cherry tomatoes, halved (I used a blend of red and yellow tomatoes, but all red is fine.)
- 2 tablespoons extra virgin olive oil, divided
- Kosher salt
- Fresh ground pepper
- 2 small shallots, minced
- 3 cloves garlic, minced
- ¼ cup packed basil leaves, thinly sliced
- 4 ounces fresh part-skim mozzarella cheese, grated (about 1 cup of grated cheese)
- 8 ounces fresh part-skim mozzarella cheese, sliced into 1/4–inch rounds
- 2 beefsteak tomatoes, sliced into ¼-inch rounds
- ¼ cup balsamic vinegar
- Pre-heat your oven to 400 degrees.
- In a small pot, bring the quinoa and 1¾ cups plus 2 tablespoons water to a boil. Lower to a simmer and cook, covered, for 15 minutes until all of the water has been absorbed. Let the quinoa rest, covered, for 10 minutes. Fluff with a fork.
- While the quinoa is cooking, place the halved tomatoes on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and fresh ground pepper. Transfer to the oven and roast for 10 minutes until they’re tender and the skins have started to burst.
- Heat 1 tablespoon olive oil in a medium pan over medium heat. When hot, add the minced shallots and garlic. Cook for 2-3 minutes until the shallots have become translucent and the garlic is fragrant.
- In a large bowl combine the quinoa, roasted tomatoes, cooked shallots and garlic, and basil. Stir in the grated mozzarella and season with salt and fresh ground pepper to taste.
- Transfer the quinoa mixture to a large skillet and smooth the top. (Yes, you can use a round, square or rectangular baking dish if that’s what you have. Duh.)
- Starting in the center, overlap slices of tomatoes and mozzarella in a small circle. Make a second circle of overlapping tomatoes and mozzarella, covering the surface of the quinoa. (If you’re using a square or rectangular dish, just make two lines of overlapping tomatoes and mozzarella and call it a day.)
- Cover the skillet loosely with foil and bake for 10 minutes. Remove the foil and bake for another 20 minutes until the cheese is bubbling and lightly browned.
- While your quinoa bake is in the oven, place the balsamic vinegar in a small saucepan. Bring to a gentle boil and cook for 3-5 minutes until the vinegar becomes syrupy. Remove from the heat and set aside.
- Sprinkle your quinoa bake with freshly sliced basil and drizzle with the balsamic reduction. Serve immediately.
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Thanks to Domesticate-Me for the great dish!