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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
Found this on Pinterest and can’t wait to make it tonight. One comment…I think you meant to say the recipe came from “How SWEET…” not “How SWEAT…” haha 🙂 Thanks for the great recipe!!
Oh geez!! Thanks so much for letting me know! I fixed that!
Thanks Marci!
Hi, good morning, I just found your blog through a link from ” Simple Bites”, and ” 31amazing Things to cook in August.
Awesome way to combine Quinoa in a meal. I usually eat it plain cooked in Vegetable broth, love it’s nutty taste. At our house, There’s plenty of fresh tomatoes on the kitchen counter and one basil plant , going to cook this up this morning for later.
The suggestion of using Zucchini,and also the Greek yogurt instead of cream are good ideas.
Your photos look so good, If only I could reach and get a forkful of your dish, L O L.
So wonderful that you found a passion in cooking and creating healthful meals for your siblings and family and sharing w/ the world.
Thank you so much, Grace!! Your comment was so sweet and the zucchini is a great Idea. I love that addition!
Thanks so much for reading and leaving such a nice comment!
This sounds delicious. I’m going to make it tonight as a stuffed zuccini boat – I think it will work wonderfully. I’ll have to precook the zuccini boats a bit first in the oven, then stuff.
Oh that sounds amazing!! let me know what you think!!
Definitely delicious in a zucchini boat. I added the zucchini to the quinoa mixture.
Oh yeah!! So happy they work and you like the quinoa!!
Thanks Rosie!
I made this last night and loved it! Even the kids liked it. I still have ingredients left over so I made it again. Have you ever frozen this? do you think it would work?
I have never frozen this, but I do think it would work. Although, I am not sure how the fresh tomatoes would hold up. I would think they might get a little soggy after being frozen? Not sure.
Let me know if you do freeze it and how it turns out.
Thanks so much, Julie! So glad everyone loved this!
Glad I found this via Pinterest. I have a big bag of quinoa and fresh basil growing in my herb garden. I will be trying this recipe for sure. Eating starts with the eyes and your photographs are so yummy looking.
Awe, thank you so much!! Your comment was so nice, Gail! Hope you love these!
I cannot keep up – I want to make everything you make
Thats my goal!! LOL! Thank you so much, Heather!
This recipe is amazing. I have made it twice in a weeks time. However, I made it by adding sweet italian turkey sausage because my daughter and her boyfriend are all about meat being in their food. It would be just as wonderful without it though. They both had 3 helpinigs each. My parents loved it – my father said it’s definitely a keeper.
Oh yeah!! So happy you guys are loving this!! The sausage sounds so good in this!
Thanks for making it!
Hi Teighan! I just discovered you thru Buns in my Oven! I ADORE this quinoa bake! I’m totally going to try it out on my kids. (Pinning!) My four-year old won’t eat pasta. I KNOW. Have you ever heard of such a thing??? But this sounds even better. I love your photos, and your rustic wood background. (Did you make it?) PS- I was just reading in Bon Appetit that grape tomatoes are even healthier than heirlooms… so don’t feel bad. 😀 😀 😀
Thank you, Allie!!
Glad to hear the grape tomatoes are healthier!
This was awesome! Had it last night. The store was out of quinoa, so I had to sub whole wheat pasta “made with quinoa.” Still great! 🙂 Can’t wait to make it again. Thanks for the awesome recipe!
Thank you! So glad you loved this!
Made it again tonight–this time with quinoa. EVEN BETTER. HEAVEN!!
YES!! So happy you loved it…again! LOL!
Thank you!
Ok, this dish looks amazing! And I, also, have tons of basil that needs to be used up – def making this soon! Pinned!
Thank you, Sarah!
Thanks for the great recipe! Just made it for dinner with a big green salad. Completely delicious. Found you via Pinterest and can’t wait to try some of your other recipes!
Oh yeah!! Thank so much for trying this! So glad you loved it!
Ok Tieghan, I found your blog by following this pin on Pinterest. So glad I stumbled upon your delicious looking recipes! I made this tonight for dinner, and it was a huge hit (even with my friend who had somehow never heard of quinoa before!). I’ll definitely be making this again. Probably at least a few times a month. For the rest of my life haha. It was SO GOOD. I didn’t miss the pasta AT ALL. Thank you for sharing this easy and inspiring recipe! You’re super talented at food blogging, and I’m excited to try more of your recipes!
Oh wow! Thank you so much, Megan!! Your comment was so nice and I am SO happy you loved this dish. Thank you so much for reading and I hope you continue love my recipes!
Thanks again, Megan!
Is there anything quinoa can’t do?!? This sounds great.
I know! Quinoa is a magical seed! Thanks Valerie!
Oh my goodness, this looks AMAZING!!!! I’ve never baked quinoa before, I need to try this!!!! Thanks for sharing, it’s on my “to try” list soon!!! Looks so delicious!!!
Thanks so much, Maria! Let me know what you think if you try it!
Hi! I’m a new reader and I’m making this beautiful recipe for my visiting family tomorrow!
Is this a casserole that can be made in advance, or should it be cooked the day on which you’ll eat it? Thank you!
Hi courtney! This can be made in advance just bake a little longer than directed to make sure everything is warm throughout. Hope you love this and let me know if you have any more questions!