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You need this Creamy Caprese Quinoa Bake today.
It’s got tons and tons of basil.
My very favorite summer herb.
As if you did not notice.
It’s also loaded with tons and tons of sweet grape tomatoes.
Another summer favorite of mine. In fact, they are my favorite variety of tomatoes. Okay, well actually I think I like heirloom tomatoes the most….
But of course, I can never, ever find them and when I do?
I totally can not afford them.
So I pretty much always go for the cute little grape tomatoes.
They never fail me.
So I am on a bit of a quinoa kick.
I think most of the world is. It’s quick, it’s good, it’s hearty and it’s healthy.
But I went and made it so much better today.
I combined it with fresh tomatoes, basil, a little cream and a lot of cheese.
Then I melted that cheese in the oven.
Yes, the oven. Trust me this is worth turning the oven on for, plus it is only a short cooking time.
Just a few minutes under the broiler and you have ooey gooey cheesy quinoa.
Like a melty caprese pasta, but with quinoa. It’s a pretty good twist.
It’s so good.
Plus simple, easy and so quick.
Just what every Monday needs.
Oh, and apparently I feel Monday needs lots of photos too.
Photos are easier on the brain anyway.
It’s a good way to ease into the week.
Creamy Caprese Quinoa Bake
Servings: 6 servings
Calories Per Serving: 400 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 cups cooked quinoa
- 1 cup of your favorite pasta sauce
- 2 tablespoons tomato paste
- 1/3 cup heavy cream
- 1/3 cup parmesan cheese
- 1 cup mozzarella divided
- 1/2-1 cup grape tomatoes halved
- 1 large bunch fresh basil cut into ribbons
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- 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.
Oh, and so is cheese, lots and lots of cheese – Creamy Caprese Quinoa Bake!
This post was originally published on July 29, 2013
That picture…with the stringy, melty, gooey mozzarella deliciousness OH. MY. GOD. I can’t even handle it.
Thank you so much, Des! I love that photo!
Do I need to use fresh mozarella? or can I used the shredded kind?
Hi Melanie, I think fresh mozzarella is best, but shredded does the trick too! Hope you love this!
Hi there, this dish looks amazing and I can not wait to try it! Do you have the nutritional information available? Thanks!
Hi Megan! Thank you so much, but unfortunately I do not have the nutritional info. I know there are online sites that you can use to calculate this dish. Wish I more help!
Hope you love this!
Oh my, complete perfection! A great way to use my garden tomatoes too!
Lucky you! Wish I had some fresh garden tomatoes!
Thanks Pamela!
Wow! This may be the recipe that converts the hubby to a quinoa fan! It looks amazing!
Oh yeah!! Thanks Liz!
I have a question! When you say 2 cups of cooked quinoa, do you mean 2 cups of quinoa that are then cooked, or two cups of already-cooked quinoa? And if already cooked, what does that translate to in dry quinoa? I have never cooked with quinoa before!
I have a question! When you say 2 cups of cooked quinoa, do you mean 2 cups of quinoa that are then cooked, or two cups of already-cooked quinoa? And if already cooked, what does that translate to in dry amounts? I have never cooked with quinoa before!
I mean 2 cups of quinoa that have been cooked, which is 1 cup of dry quinoa. Here is a great How to on cooking quinoa. It is so easy, promise!
Hope you love this!!
I made a quinoa salad last night and have leftover, overcooked quinoa (used too much water when making it). I’m wondering how the overcooked quinoa will work or if I should start with fresh quinoa? Your thoughts? Thanks! Kate
Hi Kate! I think the overcooked quinoa will still be fine. It might be a little mushy, but all the flavors will be the same! Thanks and happy New Years!
Hi! Planning on making this tonight and super psyched about it. Question: you say in the recipes “grape tomatoes- halved,” but do you mean “tomatoes- sliced in half” or “tomatoes- divided?” I ask because in the photos it looks like the tomatoes are intact (and bursting with goodness- though that can occasionally lead to biting into the occasional mouth-scorchingly-hot juicy tomato!) and it would be a bummer if I sliced the tomatoes and the dish turned out watery. Thanks in advance for the clarification and for this lovely post!
Hi Lindsay, I cut my grape tomatoes in half and then sprinkled on a few whole ones right on top just because I like a few to get a little crispy. I recommend halving most of the grape tomatoes and if you would like just sprinkling on a few whole ones right on top.
Hope you love this!!
Do you think adding cut of pieces of meatballs would work or take away from this dish?
Hmm? I think it just depends on wether or not you guys are big meat people. My family would prefer this without, but some people I am sure would LOVE it with a spicy meatball. I think they would be a great addition if you are looking for something a little more hearty!
Thanks Jen and I hope you love this!
i just made this and it’s SO so good! thanks for the great idea!
i made a few adjustments- instead of cream, i used greek yogurt. and i added in rainbow chard and zuc to the sauce, to up the veggie anti. amazing.
YUM!!! That sounds so good and I love the addition of greek yogurt! Thanks for giving this a try. I am so glad you loved it!
I am loving this! Quinoa is one of my favorite grains because it is so versatile. You are definitely showing that quality here. I would’ve never thought to put that combo together. Brilliant!
Thank you so much, Chelsea! I love quinoa too!
I just found your blog and I’m already in love with your recipes! Trying this tonight, can’t really go wrong with tomato, basil, and mozzarella.. (:
Thank you, Elise!! So excited you are giving this a try!! Hope you love it!
I don’t think I can handle how good this looks! Caprese and quinoa are two of my favorite things right now, so this sounds like perfection!
Thank you, Katie!
You’re very talented. Keep up the amazing work!
Thank you so much, Monique!
Oh my heaven. Yes! I do need this today. Looks mouthwateringly delicious.
Thank you so much, Aggie!