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You need this Creamy Caprese Quinoa Bake today.

Creamy Caprese Quinoa Bake | halfbakedharvest.com

It’s got tons and tons of basil.

My very favorite summer herb.

As if you did not notice.

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

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.

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

So I pretty much always go for the cute little grape tomatoes.

They never fail me.

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

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.

Creamy Caprese Quinoa Bake | halfbakedharvest.com

But I went and made it so much better today.

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

I combined it with fresh tomatoes, basil, a little cream and a lot of cheese.

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

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.

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

It’s so good.

Plus simple, easy and so quick.

Just what every Monday needs.

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

Oh, and apparently I feel Monday needs lots of photos too.

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

Photos are easier on the brain anyway.

It’s a good way to ease into the week.

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

Creamy Caprese Quinoa Bake

Author: Tieghan Gerard
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.

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Ingredients

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.
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Creamy Caprese Quinoa Bake | halfbakedharvest.com/

Oh, and so is cheese, lots and lots of cheese – Creamy Caprese Quinoa Bake!

 

This post was originally published on July 29, 2013
3.92 from 476 votes (458 ratings without comment)

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Comments

  1. Hey- I found your Quinoa Caprese recipe on Pinterest just when I was looking into more quinoa recipes. My husband is Gluten Intolerant, so we are always looking for good savory foods he can eat. I will tell you- we both loved this recipe!!! Thanks so much for sharing it- You are truly talented and you made a follower out of me (and my husband). Thanks again- we are making it a second time tonight it was that good. We will try adding meatballs for a variety tonight.

    Reply

    1. Oh you are so welcome!! I am so happy you guys loved this and so happy you like quinoa because i have a few new recipes coming up soonish using quinoa!

      Reply

  2. Had this tonight and it was really delicious, very happy to have found this recipe! Thank you, I will definitely be making this again 🙂

    Reply

  3. I’ve trying to figure out a way to make my quinoa taste good since it’s such a good source a protein, and this was delicious! I will definitely make this again and again.

    Reply

  5. Hi! Thank you for the recipe!! I’ve made it 4 times now and it’s always a hit! I never put the cream in as I like things more tomato-y and sometimes I omit the tomato paste and just throw a jar of sauce in and it turns out equally amazing. Such a great way to use up our garden cherry tomatoes, it tastes so fresh and Summery. Love this recipe!! : )

    Reply

  9. Hello! I have been drooling over this recipe for months now. And I finally have all the ingredients laying around! They are all leftover from a delicious pasta salad that I just made. The problem is that it’s a HUGE pasta salad and there is no way I could possibly eat that and this quinoa bake. Anyone have any experience freezing quinoa? I imagine baking it and then flash freezing so I could portion it out.

    Reply

    1. Hi Lauren! I have never frozen quinoa, but if I had to guess I would think it work great! Let me know how it goes!

      Reply

      1. Thanks for getting back to me! I’m going to be adventurous and try to bake it and freeze it today. Will report back.

        Reply

          1. I wasn’t able to make the recipe til today, so there was no need to try and freeze. The dish came out very good. I just used a lot of what I had on hand. Red quinoa (interesting), 1/2 of a small container of plain greek yogurt, and extra sauce since I’m not a fan of cooked cherry tomatoes (and also because I ate the whole pint as a snack while doing the rest of the prep! oops.), and I followed the rest of the recipe as written. The greek yogurt added a nice creaminess, and the red quinoa has a slightly different flavor, but other than that, the recipe itself is great! thanks for posting!

  10. I tried this recipe today and was absolutely blown away! It was so delicious I wanted to eat it all. My boyfriend was impressed just looking at it, he thought it looked restaurant quality. Thanks for the amazing recipe!!

    Reply

  11. Made this last night and it was yummy. Threw in some chicken and zucchini and used light cream instead of heavy which areas fine and I didn’t have any tomato paste

    Reply

  12. This will be a summer favorite when tomatoes and fresh basil are growing in the garden. Made this tonight, threw in a couple of grilled diced chicken breasts to make it a meal. Beautiful dish! My family LOVED it!

    Reply

    2. This recipe looks amazing! I am dying to make it. My only question is, what can I substitute for heavy cream? Would greek yogurt work? I still wan the creaminess of this but not the heavy cream.

      thank you so much! I am in love with all your recipes. Keep up the awesome postings 🙂

      Reply

      1. Hi Jenn! Yes, I think greek yogurt would work great or even lite coconut milk too! Thank you so much and let me know what you think. Hope you love it!

        Reply

  13. I’m making this for dinner tonight and I’m looking so forward to it. Your pictures are amazing! Thank you for sharing this!

    Reply

  14. Oh. My. Quinoa!! This looks so delicious, my mouth is literally watering right now! This is definitely on my list of eats this week!! Thanks for a great recipe =D

    Reply