Baked Caprese Quinoa

If you’ve been reading my blog, you know my love for quinoa.  This is a fun twist on the typical tomato/basil/mozzarella caprese trio.  It’s full of cheesy goodness and uses a few simple fresh ingredients.  You can serve it as a entree or as a side dish.

Preheat your oven to 350 degrees and spray a small baking dish with non-stick spray.

Before you cook your quinoa, make sure to rinse it.

I like to cook mine in vegetable broth for extra flavor, but you can use water, too.

Combine your pasta sauce and tomato paste in a small saucepan over medium heat.  While that’s warming up, slice your tomatoes in half and set aside.

Here are the rest of your ingredients:

Add the half and half, parmesan, half of the mozzarella, and seasonings to your pasta sauce.

Stir to combine.  Then remove from heat and add your tomatoes, fresh basil, and cooked quinoa. (Reserve a few of your tomatoes for later.)

Pour the mixture into your prepared baking dish.

Top with the remaining mozzarella and tomatoes.

Bake for 10-15 minutes (I baked mine for 15 minutes).  Then broil for an addition 1-2 minutes until the cheese begins to brown and the tomatoes shrivel.  Garnish for some additional fresh basil.

Let it cool for 5-10 minutes.  Then serve.  Enjoy!

Ingredients:

2 cups cooked quinoa***
1 cup pasta sauce
2 tablespoons tomato paste
1/3 cup half and half
1/3 cup freshly grated parmesan
1 cup shredded mozzarella, divided (I used reduced-fat, and this still tasted great)
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup grape tomatoes, sliced in half lengthwise (set a few aside to top the quinoa with)
6 fresh basil leaves, thinly sliced into ribbons, plus extra for garnish

Instructions:

Preheat the oven to 350 degrees. Spray a small baking dish with non-stick spray, and set aside.

Combine the pasta sauce and tomato paste in a saucepan over low heat, and cook until warm. Add in the half and half, parmesan, half the mozzarella, and seasonings, and stir to combine. Remove from heat, and mix in the halved tomatoes, sliced basil leaves, and cooked quinoa.

Pour the quinoa mixture into the prepared baking dish, top with the remaining mozzarella and the intact grape tomatoes. Bake for 10-15 minutes, then turn the broiler on and broil for 1-2 minutes until the cheese starts to brown and the grape tomatoes shrivel.

Garnish with fresh basil before serving.

*** Quinoa directions:

Take 1/2 cup quinoa (rinsed), add to 1 cup vegetable broth (or water), and bring to a boil.  Then lower heat, cover, and simmer for 15 minutes or until cooked.

#choosejoy

Recipe adapted from: A Bitchin’ Kitchen

Pasta with Fresh Tomato-Basil Sauce

This is a light and fresh pasta.  It’s simple to make allowing a short list of quality ingredients to shine.  I used a fresh angel hair, but I have also used a boxed quinoa pasta.  Use your pasta of choice.

Start by cooking your pasta according to the package directions.

While it’s cooking, warm the oil in your saucepan.  Saute the garlic for one minute.

Add the sliced tomatoes, salt, and cook for 4 minutes; covered.

Turn heat to low and stir in the basil and pepper.  Fresh basil is so pretty!

Simmer to desired doneness.  (I don’t like raw tomatoes, so I let mine simmer for around 10 minutes.)

Add the cooked pasta to the tomato mixture,

And combine.  Garnish with parmesan and some fresh basil. (I like to roll up my basil leaves and then cut them with kitchen scissors to get nice ribbons.)

Ingredients:

1 (9 oz) package of refrigerated fresh pasta

2 Tablespoons olive oil

3 cloves garlic; minced

2 pints grape or cherry tomatoes; halved

1/2 teaspoon salt

1 cup fresh basil leaves; torn or cut (set aside a small amount to garnish)

1/4 teaspoon ground black pepper

1/2 cup parmesan

Instructions:

1.  Cook pasta according to package directions.

2.  While pasta cooks, heat oil in a medium saucepan over medium heat.  Add garlic to pan; cook one minute, stirring frequently.

3.  Add tomatoes and salt; cover and cook four minutes.  Turn heat to low, and stir in basil and pepper.  Allow to simmer to desired doneness.  (I don’t like raw tomatoes, so I let mine simmer for 10 minutes.)

4.  Add drained pasta to tomato mixture; toss well to combine.

5.  Garnish as desired with parmesan and additional basil.

#choosejoy

Recipe adapted from Cooking Light.