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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.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Oh, and so is cheese, lots and lots of cheese –Â Creamy Caprese Quinoa Bake!
Wonderful recipe and photos, ingredient annotation to make Friday night. Thanks!
Thank you! I hope this turns out amazing for you Amy! xTieghan
Oh my goodness… this was so stinking good! I will be making this many many many more times… The flavors were so on! So simple and yummy and amazing!
Thank you!
Thank you!! xTieghan
Loved this! So flavorful and cheesy!
Thank you so much Kathy! xTieghan
::QUESTION::
I absolutely love this recipe! It is my favorite “Go To” recipe in our house. My cousin is having a baby next month and I am hoping to make this recipe but freeze it for her to have a ready made meal to make life a little easier after baby. Any suggestions on what temp and for how long to heat if I freeze a head of time?
Thanks,
Julie
Hey Julie! To bake from frozen, I recommend cover with foil and baking at 325 for 45 minutes to 1 hour, then remove the foil to finish baking for another 15 minutes or until the cheese is melted and bubbly. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
I have your cookbook and am wondering if you like this recipe or the Caprese Quinoa better?
HI! I prefer the recipe in the cookbook. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Thank you for this recipe. I couldn’t stop eating it. So good!
I am so glad you loved this Sheri! Thank you!
A yummy gluten free dish 🙂 that I must try.
Yes! I hope you do try this Sandra! Thank you!
This. Recipe. Is. Awesome!!! I would have eaten the entire pan by myself if I didn’t have to share it with my family! ? I trickled on a little balsamic vinegar before serving just because I like it on my Caprese salad, but was delicious without it! Thanks for the recipe, I pinned it, too!
Thank you so much Suzanne! Balsamic sounds like the perfect topping! Thanks for pinning and the 5 stars (:
This looks amazing. Do you think it would freeze and reheat okay? I’m looking for recipes to make and have on hand before baby arrives!
HI! This freezes great! Congrats on the new baby! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
This dish is amazing! Thank you for sharing!
I am glad you like it! Thank you!
This sounds amazing! I’ll be making this tonight. I’m assuming the quinoa cooks while it bakes? Just double checking haha
Totally missed the 2c “cooked” quinoa part!!
Glad you found it! Let me know if you have any other questions!
I would use buffalo mozzarella cheese and after it is baked I would drizzle it with a balsamic reduction–then it would truly be a caprese!!
Yes sounds so delicious!
This looks delish! What is the nutritional break down for this recipe? I’m counting calories! Thanks!
Hey Mary, I am sorry, I do not know the the calories. Wish I could have helped more. thanks!
So if I am reading this correctly I don’t have to precook the Quinoa? It cooks in the sauce? (sorry Quinoa newb here).
HI! No you do actually need to precook the quinoa first. The recipe is for cooked quinoa. Please let me know if you have questions, thank you!
so the recipe is for cooked quinoa, but I don’t need to precook it? That doesn’t sound right. Because precooked quinoa is not cooked. 😉
I didn’t see the part where it said 2 cups cooked quinoa in the recipe, so that answers my question. cooking now.
I mean not precooked quinoa is uncooked, so I do need to precook (ie cook) the quinoa
Hi James ! Sounds like you figure it out? I hope so!! Let me know if you have any questions!
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