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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
I omitted the salt, added extra red pepper flake, and used Rao’s marinara (the best ever).
I made this twice last week. EVERYONE loved it.
Next time, I will try with half&half to cut the dairy fat a little.
Love your additions!! So happy you are enjoying this dish!!
Thanks for making it! 🙂
First of all, this recipe is fantastic! My family loved it so much, this is the second time I’ve made it in the last three days!
Secondly, is there something wrong with your website? When I was using the recipe from my phone (both on the Pinterest app and Safari), I was redirected every 10-20 seconds to the app store, to games like “Hay Day” and “Game of War.” It got so irritating, I had to take screenshots of the directions and use them from my photos… It’s not that big of a deal, but it WAS quite annoying.
Thanks!
Oh am so sorry, Haley!! I have actually been looking into this problem and hopefully it will be fixed soon. I have someone re-designing the site right now and they should be working on it, but I am SO sorry you had a bad experience. That is not what I want people to get when they visit the sight. Thanks for letting me know and for making this. I am very happy you liked the dish!
i made this today and it was AWESOME! thank you for posting!
Thanks! I am SO happy you loved this!
I love this this recipe soooooo much!!! Includes all of my favourite things!!!! Have made it so many times and it’s such a hit! I add red capsicum and left over roast chicken as well, soooo good!
Thanks so much! I am so happy you love this dish!
This. Looks. Amazing. Question: I’m in Africa and I’m pretty sure I’ve never seen grape tomatoes, could I use roma instead or would it totally ruin it? Also, used to have fresh basil but it’s dry season now and everything is pretty much dead. What would be the substitution amount for dried basil?
Hey amanda! Romas should be fine and I would use 2 teaspoons dried basil. Hope you love this and thank you!!
I just made this dish and thought it was incredibly delish! My anti-vegetarian clan also enjoyed it! I was wondering if you had the nutrition components already figured out assuming the 4 serving suggestion you posted.
Hey Lacey!! So happy you love this!! I do not have the nutrition info, but I know you can calculate it online. Sorry I was not of more help and thank you so much for making this!
I just made this. YUM!! Thanks for sharing.
So happy you loved this! Thanks Gaby!
This is officially the first meal I baked in my new college apartment, and it was fantastic! I’ll definitely make it again, and maybe add in some more veggies (zucchini, maybe?) Thanks for the great recipe!
YES!! So exciting and I am so happy you loves this! Zucchini would be awesome!
Thanks Jessica!
I knew I had to have this as soon as I saw it! I made it for dinner tonight and we loved it! Can’t wait to try more of your recipes! Thanks so much!
Thank you so much, Rebecca!! SO happy you loved this and so excited you are going to try some more recipes! Hope you love everything you try!
I made this last week and it was absolutely fantastic! I am in the process of making it again now! I add chopped sweet potato and spinach and it is so yummy. Glad I found it!
YUM! I love the additions! Thanks so much, Nicole! So happy you love this!
Maybe a little drizzle of your balsamic glaze across each plate before serving? 🙂 –Sounds yummy. Thanks for posting this!
That sounds awesome! Thanks Andrea!
So I may give quinoa another try just for this recipe. What are your tips / tricks for cooking it? To rinse or not to rinse? Give me the skinny, please. Thank you! 🙂
Hi Sapna! I always rinse my quinoa first, here is an awesome how to and how exactly to cook quinoa!!
Hope you love this!
Opps!! Here is the link.
I am making this tonight for a meal swap! I can’t wait to try it. I have recently gotten into quinoa myself and am just impressed at how healthy it is and delighted at all of the possibilities! I am going to try doubling this so that I can have lots to share and lots for myself! Do you think I could put it in a round baking dish? Alas, I have no square!
Hi Jessica! I am sure you have already mad this, but yup a round dish will work fine. Hope you loved every bite of this!
I did go ahead and make it. It seemed to do great in the round dish, and I put some in a few small corningware dishes for myself! I am so glad I have so many leftovers, and my friends already tried it and said they love it! With the mozzarella rounds, roasted tomatoes, and basil ribbons on top, it looks like I worked for hours! Love it!
So happy you loved it!!
I made this tonight for myself and a friend. We practically licked the pan clean. (I actually did lick the serving spoon clean.) So delicious! Thank you so much for sharing the recipe. I’m definitely adding it to my meal rotation.
Yay! You are so welcome! Thanks Marry!
Omg! Just made this and it’s absolutely delicious! I used half and half instead of heavy cream and only shredded mozzarella. Came out delicious. Fresh tomatoes and basil are a must. Thanks for sharing this recipe. I will make it again and again.
So happy you loved this!! Thanks so very much, Sonia!