It has been nearly 12 years since my love affair with quinoa started. I can still remember my food science class in college, learning about ancient grains and how we couldn’t figure out how to say quinoa (keen-wah).
Imagine trying to explain it to my friends who were mostly architecture majors. These were the kids puling all-nighters and living off of cheap pizza, Mountain Dew, Red Bull, and loud music. Actually, looking back on it they were probably the normal ones for college students. Not like the nutrition majors and athletes I sat in class with. But I digress.
The relationship has endured, with quinoa finding its way into hot, cold and room temperature dishes. Breakfast, snacks, and dinners have been known to feature the tiny grain. As an active person who isn’t much of a meat eater, this grain has been a big player in my healthy eating. For a grain, it is higher than average in protein, high in essential amino acids, full of vitamins and minerals, and even has some calcium in it.
Even though I wouldn’t be exaggerating to say I’ve made over 50 different quinoa dishes this one is my favorite.
Caprese Quinoa Bake
Adapted from Tieghan at Half Baked Harvest
Serves 4-6 (great for lunch the next day!)
- 2 cups cooked quinoa
- 1 cup of jarred pasta sauce
- 2 tablespoons tomato paste
- 1/3 cup almond milk
- ½ cup baby spinach, chopped
- 1/3 cup parmesan cheese
- 1/2 cup shredded mozzarella
- ½ cup fresh mozzarella, sliced
- 1 cup grape tomatoes, halved
- 1 large bunch fresh basil, cut into ribbons
- salt and pepper to taste
Preheat oven to 350 degrees F.
1. Heat tomato sauce and tomato paste over low heat in a large saucepan until the tomato paste has incorporated.
2. Once incorporated, stir in almond milk, parmesan, chopped spinach, salt and pepper.
3. Remove from the heat and stir in the quinoa. Fold in the shredded mozzarella and half of the tomatoes, and half of the chopped fresh basil.
4. Spray an 8×8 or 9×9 baking dish with non-stick spray and pour the quinoa mixture in. Top with fresh mozzarella rounds and the remaining tomatoes.
5. 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.
6. Remove from the oven and top with fresh basil ribbons. Let sit five minutes before serving.