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You need this Creamy Caprese Quinoa Bake today.

Creamy Caprese Quinoa Bake |

It’s got tons and tons of basil.

My very favorite summer herb.

As if you did not notice.

Creamy Caprese Quinoa Bake |

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 |

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

They never fail me.

Creamy Caprese Quinoa Bake |

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 |

But I went and made it so much better today.

Creamy Caprese Quinoa Bake |

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

Creamy Caprese Quinoa Bake |

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 |

It’s so good.

Plus simple, easy and so quick.

Just what every Monday needs.

Creamy Caprese Quinoa Bake |

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

Creamy Caprese Quinoa Bake |

Photos are easier on the brain anyway.

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

Creamy Caprese Quinoa Bake |

Creamy Caprese Quinoa Bake

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Calories Per Serving: 214 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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  • 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


  • 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 |

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


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  1. 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!

  2. 5 stars
    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?

    1. 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

    1. 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

  3. 5 stars
    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!

  4. 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!

    1. HI! This freezes great! Congrats on the new baby! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  5. 5 stars
    This sounds amazing! I’ll be making this tonight. I’m assuming the quinoa cooks while it bakes? Just double checking haha

  6. 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!!

  7. This looks delish! What is the nutritional break down for this recipe? I’m counting calories! Thanks!

  8. So if I am reading this correctly I don’t have to precook the Quinoa? It cooks in the sauce? (sorry Quinoa newb here).

    1. 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!

      1. 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.