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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.

Creamy Caprese Quinoa Bake |

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


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  1. 5 stars
    I made this today and it was EXCELLENT! I’ve made this in the past & it was good, but this time was even better. I would recommend using the best quality pasta sauce you have – I used Rao’s Marinara Sauce and it was *chefs kiss*. I also used organic multicolor quinoa and was surprised by how much more I liked it compared to the regular quinoa I usually buy. Higher quality ingredients made a huge difference.

    1. Hey Jillian,
      Thanks so much for making this recipe, I am delighted that it was enjoyed! Have a great weekend! xTieghan

  2. 5 stars
    I made this when I had friends over for dinner last night. (I found the recipe on Pinterest.) SO GOOD!
    My only complaint is that six servings is not enough! We all wanted seconds but there wasn’t nearly enough to go around. I’m definitely going to double the recipe the next time I make it!

  3. 5 stars
    I never comment or leave reviews, but I have to say that for the past few years whenever there’s a potluck this is my go-to recipe. It’s ALWAYS completely gone by the end of the night and I always end up sending this recipe link out to people who want to make it at home. SO delicious, flavorful and easy!!! Thank you so much for all your recipes, your creativity and knack for playing with flavors is so impressive!

  4. 5 stars
    Made this from the cookbook! I have NEVER like quinoa before, but I LOVE this. Wonderful and quite filling for a healthy dish.

    1. Hi Katie,
      Either one will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hi Peter,
      I haven’t tested this so I can’t say for sure, but sounds like a good idea! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  5. The whole family LOVED this’s the first vegetarian recipe I’ve tried that got 5/5 from all of them and that I will make again. I used grated mature cheddar instead of mozzarella as we prefer the sharper flavour and it worked well. Now I need your help – I have left over quinoa -please give me another excellent recipe to use it. Thank you!!!!

  6. 5 stars
    This is delicious and was a hit with my husband, 5 year old and 15 month old. I made it without the red pepper because I was worried it would be too spicy for the kids, substituted coconut milk for the cream, and used vegetable broth to make the quinoa instead of water. Thanks for a great recipe! โค๏ธ

  7. 5 stars
    I made a version of this from your cookbook (it was just called Caprese Quinoa Bake and it was a little lighter – milk instead of heavy cream), and it was delicious! Best of all, it was super simple and quick to make. Thank you!

  8. I am going to be making this as a main dish for an upcoming holiday party. I cannot for the life of me figure out the mozzarella cheese type. Is it shredded? Do I cut it into cubes? I think the group is going to love it. I know I am!!!

    1. HI! You can use shredded mozzarella. That works best. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  9. 5 stars
    I know this recipe post is old, but I just tried it with minor tweaks and it was DELICIOUS!! Before heating the pasta sauce & tomato paste, I sautรฉed 7 cloves of minced garlic and a half of onion. Then I added in the tomato sauce. Afterwards, I followed the directions as listed. Until the baking stage, where I mixed in two cups of spinach. IT WAS GREAT!

    1. purple basil will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan

  10. 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!

  11. 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

  12. 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!

  13. 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! ๐Ÿ™‚

  14. 5 stars
    This sounds amazing! I’ll be making this tonight. I’m assuming the quinoa cooks while it bakes? Just double checking haha

  15. 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!!

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

  17. 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. ๐Ÿ˜‰

        I didn’t see the part where it said 2 cups cooked quinoa in the recipe, so that answers my question. cooking now.

  18. I love this recipe and my husband likes it even though he is not fond of quinoa. I found it a bit salty and am trying to find a way to cut the sodium. I didn’t even put the salt from the recipe in it. Maybe will have to make my own sauce and leave out the sodium. Cutting cheese could help too.

    1. Very happy you enjoy this, sorry it seems salty to you. I think your best bet is to make your own sauce. Let me know if you have questions, thanks!!

  19. I love this recipe. I also used 2% milk instead of the cream and it was delicious.

    One thing that will send this recipe over the roof is garlic. I sauteed 5 cloves of minced garlic in a very little bit of olive oil and then added the pasta sauce, cheese, milk (cream).

    My boyfriend thought he was eating a meat lasagna. This meal is simple, top notch, and a great use of quinoa. Thank you for posting it.

  20. We have made this recipe too many times to count and is one of my husband’s top favorites. We add andouille sausage and mushrooms to this as well — we just cook them separately and then mix all together. It is perfect to make for large groups as well and each time I’ve made it for someone, they’ve then asked me to send them the recipe! It also works well to make ahead of time for a dinner party and just pop in the oven when you’re ready. Love this recipe!!! ๐Ÿ™‚

  21. Made this tonight for dinner. Holy Moses, this was ahhhhhhmazing!!! Thank you so much for sharing! I paired it with asparagus spears and it just looked so pretty and colorful. My husband and teenage daughter even liked it.
    This is a perfect vegetarian dish.

  22. This is delicious! I used this as my meal prep for the week. I will be eating it for lunch everyday! I used half the amount of mozzarella cheese, brown rice in place of the quinoa, and 2% milk in place of the cream.

  23. This recipe is awesome! Just made it last night. I made it even better by making my own tomato sauce and using fresh tomatoes from my garden ๐Ÿ™‚

  24. I made this tonight, except it was more of a 2.0 version. I have tons of fresh garden veggies in my fridge and decided to toss in kale, spinach, zucchini, mushrooms, corn, red bell peppers, and cherry tomatoes. I also added chicken because, well I love chicken! It’s in the oven right now, I can’t wait to try a spoonful of this deliciousness.

  25. The pictures caught my eye and I am definitely going to try this. As for the quinoa- are you to soak it or anything prior to adding to the mixture? Or just put it all together and let the gooey goodness go?

    1. Hi Robin, you do need to cook the quinoa before adding it in with anything else. Just follow the directions on the quinoa package. Hope you love this!

  26. Hi!
    I know this post is from forever ago but I’m making it this week! What did you broil the food in? My glass pyrex dish is a no-go for the broiler =( Thanks!

  27. This was a great recipe!! I’ve eaten it twice and loved it. Even my husband loved it. Could it be made ahead & frozen?

    1. Thanks so much! So happy you are loving the recipe!! ๐Ÿ™‚

      Yes, it can be frozen, that works great!

  28. Outstanding. I, like Katy, cook for one and this dish made me 4 generous meals of delicious goodness. And so easy, with no special prep for the tomatoes. Thanks for a keeper of a recipe, one I am certain to make again.

  29. Looking forward to summer so tried this tonight. It was so amazing!! I’ve already shared the recipe with several friends. I live alone and cook for myself and I think this is a great dish to make that will stretch for 3-4 dinners this week. Thanks!

  30. So delicious and quick! I added 1/2 lb mild italian sausage after the other posters’ suggestions so that my boyfriend would eat it. Turned out amazing, “epic” in his words. I did use fat free half and half to try to make up for some of the added calories from the sausage and it was fantastic (i’m sure with heavy cream it would have been absolutely incredible). This will be on the menu at my house often in the future! Thank you!

  31. Just tried last night, this recipe is delicious!!!!! I can’t get enough!!
    It’s so simple too! I added extra cheese to make it extra extra cheesy! Can quinoa taste any better!?

    Thanks a lot

  32. Found this on Buzzfeed and I’m so excited to try it! I love that it’s a bit healthier by using quinoa but it still retains all of the cheesy goodness.

  33. Oh man! This is delicious! I saw this recipe on Buzzfeed and decided I would make it for quick and easy work lunches. I ‘m so glad I did because it was absolutely fabulous! My boyfriend called it a “keeper” and we will definitely be making it again!

  34. This was SO delicious! My husband excitedly said, “this is one of the best dinners you’ve EVER made!” Per the suggestions of others, I added veggies and swapped out the heavy cream for greek yogurt. It could not have been tastier! One small suggestion though – it wouldn’t hurt to put a note in the recipe that 2 cups of cooked quinoa = 1 cup of uncooked quinoa. I insisted my mom make this recipe as soon as we tried it, and she did, but she innocently made 2 cups of uncooked quinoa! She said it still tasted good but was a little dry. Lesson learned! ๐Ÿ™‚

    1. UGH, Sorry about the quinoa. I will make a not now. Thanks for the heads up.

      SO happy you guys loved this though. Thanks!!

  35. Really, really delicious!
    Thank you for the recipe! ๐Ÿ™‚
    Took me about an hour because I made my own tomato sauce ๐Ÿ˜‰

  36. Hi –

    I’m not sure whether you and other food bloggers are aware of this, so I thought I’d let you know that it is really irritating to have to scroll so far down to get to the recipe simply because there are so many photos of the exact same thing from different angles. These photos do not seem to serve a purpose other than to take up space. One photo of any particular thing is sufficient.

    This also applies to food bloggers who post photos of things that are patently obvious, like cracking an egg and boiling water. I understand that there is pride involved in taking nice photos, but for the readers (whom I assume bloggers want to keep coming back), it’s probably better to choose a few of the best photos and leave the rest off the page.

    I really can’t tell you how annoying this is. There have been food blogs with no “print” button that have so many photos that when I make the mistake of printing the page, they print out 20-30 pages. This really makes for a very unenjoyable experience.

    Thanks for listening.

  37. My husband and I love this recipe! It’s worth heating up the house for a short time. Do you think I could double it and bake it in a 9×13 for a larger crowd? Thanks!

  38. This is one of my favorite dishes. I would like to double the recipe and freeze half for a a quick meal. Do you think it will freeze well?

        1. You could do either, but I think freezing first and then baking is a little better. Let me know if you have anymore questions. Thanks!

  39. This was so easy and delicious! I made the quinoa the night before so there would be less to prep at dinner time. Next time I will probably make the whole thing the night before and just pop it in the oven when I get home from work. My husband and I restrained ourselves from eating the whole thing so there would be leftovers for lunch the next day.

    1. Yup, think it would work, but add 1 cup or so of water so the quinoa can cook properly. Enjoy!

  40. I love quinoa, my husband hates it. I saw this recipe with the caprese flavors he loves and served it with my fingers crossed — he loved it so much that he had seconds and took the leftovers for lunch today! He is actually open to other dishes w/ quinoa in it now – woo hoo!

  41. Made this earlier today for lunch and I love it! This was my first time cooking & eating quinoa and I can understand why there are so many recipes with it. I’m not great with a knife so this was a super quick & beginner-friendly recipe. Accidentally left out the garlic and I loove garlic, but it was still very delicious without. Thank you!

  42. We tried this tonight and it was great! I didn’t use the tomato paste since I used more tomatoes. I probably could have added more mozzarella. I used more than the 0.5 cups recommended on the top (maybe 0.75-1 cup shredded?)–the more cheese the better! Our pyrex dish is not supposed to be used under the broilerโ€ฆso I didn’t brown the cheese. Both of us went back for seconds and now there is only a little left. I’m sure with real fresh mozzarella it’s even better.

  43. my goodness this was SO GOOD! i Added an extra ยฝ cup of quinoa (boyfriend is a big man!), increased the pasta sauce – which was fire roasted tomato- by about ยผ cup and the cream to a full ยฝ cup because that was the size of the carton so I just poured it all in. I also added more than 1 cup of grape tomatoes… I have a bit of a grape tomato obsession ๐Ÿ™‚
    oh, for me, 15 minutes it was not nearly ready; I baked it for a total of 25 minutes and then broiled for 2.

    …and then we DEVOURED IT!

  44. This was really yummy! It was filling and a great way to have a pasta type dish in a healthier way. Next time I make it, I’ll sub milk for the heavy cream and make sure I use pasta sauce without sugar, because the quinoa bake had a twinge of sweetness to it. Overall an awesome recipe. ๐Ÿ™‚

  45. Fantastic recipe! Not sure if I will be able to find any fresh basil at this time, but I am definitely pinning it on my dishes I want to try board!

  46. I don’t cook at all, like NOTHING! And I asked my mom to to help me make this and it was everything that we already had in our fridge so it was amazingly easy! It’s so cheesy and delicious and the sauce has a little kick to it which isn’t overpowering. We had extra sauce to it and it’s delicious with pasta! make it, just do it!

    1. YAY!! So happy you loved this and had success making it!! This is always a got to meal for me!
      Thanks and Merry Christmas!

  47. I made this and it was absolutelyyyyyyy delicious. i just started a blog and if you don’t mind, i would love to post this on my blog. i will use the pictures that i took myself and credit you for the recipe. i will even send you a link when i’m done ๐Ÿ™‚

  48. Delicious!! This dish is always a hit. I’ve made it a couple of times already – with a few variations (sub’d cream with half and half, used garlic, and added a layer of ground beef then topped with cheese for a faux-quinoa cheesy lasagna – oh, and liberally spiced with crushed chipotle pepper flakes). Love your blog and styling – thank you!!

  49. I wish this recipe had dictated that the quinoa needed to be pre-cooked – I stirred in two cups of dry quinoa and ended up with a dish with crunchy uncooked quinoa! Can you think of anything I can do to save the dish so I don’t have to toss it all?

    1. Just realized it said cooked quinoa in the ingredients but not in the instructions. My own fault! So bummed this didn’t come out right ๐Ÿ™

    2. Hi Allison,

      The recipe actually does say cooked quinoa, but here is what I would do to try and save this. If you can, remove the cheese from the top and add the quinoa to 3-4 cups boiling water. Reduce the heat to low and simmer for 15-20 minutes or until all the water has been absorbed. Transfer the mixture back to the dish and add the cheese. Bake as directed.

      Hope that works for you!

  50. 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.

  51. 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.


    1. 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!

  52. 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!

  53. 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?

  54. 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.

    1. 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!

  55. 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!

  56. 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!

    1. 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!

  57. 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!

  58. Maybe a little drizzle of your balsamic glaze across each plate before serving? ๐Ÿ™‚ –Sounds yummy. Thanks for posting this!

  59. 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! ๐Ÿ™‚

    1. Hi Sapna! I always rinse my quinoa first, here is an awesome how to and how exactly to cook quinoa!!

      Hope you love this!

  60. 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!

    1. 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!

      1. 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!

  61. 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.

  62. 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.

  63. Hey- I found your Quinoa Caprese recipe on Pinterest just when I was looking into more quinoa recipes. My husband is Gluten Intolerant, so we are always looking for good savory foods he can eat. I will tell you- we both loved this recipe!!! Thanks so much for sharing it- You are truly talented and you made a follower out of me (and my husband). Thanks again- we are making it a second time tonight it was that good. We will try adding meatballs for a variety tonight.

    1. Oh you are so welcome!! I am so happy you guys loved this and so happy you like quinoa because i have a few new recipes coming up soonish using quinoa!

  64. Had this tonight and it was really delicious, very happy to have found this recipe! Thank you, I will definitely be making this again ๐Ÿ™‚

  65. I’ve trying to figure out a way to make my quinoa taste good since it’s such a good source a protein, and this was delicious! I will definitely make this again and again.

  66. Hi! Thank you for the recipe!! I’ve made it 4 times now and it’s always a hit! I never put the cream in as I like things more tomato-y and sometimes I omit the tomato paste and just throw a jar of sauce in and it turns out equally amazing. Such a great way to use up our garden cherry tomatoes, it tastes so fresh and Summery. Love this recipe!! : )

  67. Hello! I have been drooling over this recipe for months now. And I finally have all the ingredients laying around! They are all leftover from a delicious pasta salad that I just made. The problem is that it’s a HUGE pasta salad and there is no way I could possibly eat that and this quinoa bake. Anyone have any experience freezing quinoa? I imagine baking it and then flash freezing so I could portion it out.

    1. Hi Lauren! I have never frozen quinoa, but if I had to guess I would think it work great! Let me know how it goes!

      1. Thanks for getting back to me! I’m going to be adventurous and try to bake it and freeze it today. Will report back.

          1. I wasn’t able to make the recipe til today, so there was no need to try and freeze. The dish came out very good. I just used a lot of what I had on hand. Red quinoa (interesting), 1/2 of a small container of plain greek yogurt, and extra sauce since I’m not a fan of cooked cherry tomatoes (and also because I ate the whole pint as a snack while doing the rest of the prep! oops.), and I followed the rest of the recipe as written. The greek yogurt added a nice creaminess, and the red quinoa has a slightly different flavor, but other than that, the recipe itself is great! thanks for posting!

  68. I tried this recipe today and was absolutely blown away! It was so delicious I wanted to eat it all. My boyfriend was impressed just looking at it, he thought it looked restaurant quality. Thanks for the amazing recipe!!

  69. Made this last night and it was yummy. Threw in some chicken and zucchini and used light cream instead of heavy which areas fine and I didn’t have any tomato paste

  70. This will be a summer favorite when tomatoes and fresh basil are growing in the garden. Made this tonight, threw in a couple of grilled diced chicken breasts to make it a meal. Beautiful dish! My family LOVED it!

    1. This recipe looks amazing! I am dying to make it. My only question is, what can I substitute for heavy cream? Would greek yogurt work? I still wan the creaminess of this but not the heavy cream.

      thank you so much! I am in love with all your recipes. Keep up the awesome postings ๐Ÿ™‚

      1. Hi Jenn! Yes, I think greek yogurt would work great or even lite coconut milk too! Thank you so much and let me know what you think. Hope you love it!

  71. I’m making this for dinner tonight and I’m looking so forward to it. Your pictures are amazing! Thank you for sharing this!

  72. Oh. My. Quinoa!! This looks so delicious, my mouth is literally watering right now! This is definitely on my list of eats this week!! Thanks for a great recipe =D

  73. Found this on Pinterest and can’t wait to make it tonight. One comment…I think you meant to say the recipe came from “How SWEET…” not “How SWEAT…” haha ๐Ÿ™‚ Thanks for the great recipe!!

  74. Hi, good morning, I just found your blog through a link from ” Simple Bites”, and ” 31amazing Things to cook in August.
    Awesome way to combine Quinoa in a meal. I usually eat it plain cooked in Vegetable broth, love it’s nutty taste. At our house, There’s plenty of fresh tomatoes on the kitchen counter and one basil plant , going to cook this up this morning for later.
    The suggestion of using Zucchini,and also the Greek yogurt instead of cream are good ideas.
    Your photos look so good, If only I could reach and get a forkful of your dish, L O L.
    So wonderful that you found a passion in cooking and creating healthful meals for your siblings and family and sharing w/ the world.

    1. Thank you so much, Grace!! Your comment was so sweet and the zucchini is a great Idea. I love that addition!

      Thanks so much for reading and leaving such a nice comment!

  75. This sounds delicious. I’m going to make it tonight as a stuffed zuccini boat – I think it will work wonderfully. I’ll have to precook the zuccini boats a bit first in the oven, then stuff.

  76. I made this last night and loved it! Even the kids liked it. I still have ingredients left over so I made it again. Have you ever frozen this? do you think it would work?

    1. I have never frozen this, but I do think it would work. Although, I am not sure how the fresh tomatoes would hold up. I would think they might get a little soggy after being frozen? Not sure.

      Let me know if you do freeze it and how it turns out.

      Thanks so much, Julie! So glad everyone loved this!

  77. Glad I found this via Pinterest. I have a big bag of quinoa and fresh basil growing in my herb garden. I will be trying this recipe for sure. Eating starts with the eyes and your photographs are so yummy looking.

  78. This recipe is amazing. I have made it twice in a weeks time. However, I made it by adding sweet italian turkey sausage because my daughter and her boyfriend are all about meat being in their food. It would be just as wonderful without it though. They both had 3 helpinigs each. My parents loved it – my father said it’s definitely a keeper.

  79. Hi Teighan! I just discovered you thru Buns in my Oven! I ADORE this quinoa bake! I’m totally going to try it out on my kids. (Pinning!) My four-year old won’t eat pasta. I KNOW. Have you ever heard of such a thing??? But this sounds even better. I love your photos, and your rustic wood background. (Did you make it?) PS- I was just reading in Bon Appetit that grape tomatoes are even healthier than heirlooms… so don’t feel bad. ๐Ÿ˜€ ๐Ÿ˜€ ๐Ÿ˜€

  80. This was awesome! Had it last night. The store was out of quinoa, so I had to sub whole wheat pasta “made with quinoa.” Still great! ๐Ÿ™‚ Can’t wait to make it again. Thanks for the awesome recipe!

  81. Ok, this dish looks amazing! And I, also, have tons of basil that needs to be used up – def making this soon! Pinned!

  82. Thanks for the great recipe! Just made it for dinner with a big green salad. Completely delicious. Found you via Pinterest and can’t wait to try some of your other recipes!

  83. Ok Tieghan, I found your blog by following this pin on Pinterest. So glad I stumbled upon your delicious looking recipes! I made this tonight for dinner, and it was a huge hit (even with my friend who had somehow never heard of quinoa before!). I’ll definitely be making this again. Probably at least a few times a month. For the rest of my life haha. It was SO GOOD. I didn’t miss the pasta AT ALL. Thank you for sharing this easy and inspiring recipe! You’re super talented at food blogging, and I’m excited to try more of your recipes!

    1. Oh wow! Thank you so much, Megan!! Your comment was so nice and I am SO happy you loved this dish. Thank you so much for reading and I hope you continue love my recipes!
      Thanks again, Megan!

  84. Oh my goodness, this looks AMAZING!!!! I’ve never baked quinoa before, I need to try this!!!! Thanks for sharing, it’s on my “to try” list soon!!! Looks so delicious!!!

  85. Hi! I’m a new reader and I’m making this beautiful recipe for my visiting family tomorrow!

    Is this a casserole that can be made in advance, or should it be cooked the day on which you’ll eat it? Thank you!

    1. Hi courtney! This can be made in advance just bake a little longer than directed to make sure everything is warm throughout. Hope you love this and let me know if you have any more questions!

  86. Hi there, this dish looks amazing and I can not wait to try it! Do you have the nutritional information available? Thanks!

    1. Hi Megan! Thank you so much, but unfortunately I do not have the nutritional info. I know there are online sites that you can use to calculate this dish. Wish I more help!

      Hope you love this!

  87. I have a question! When you say 2 cups of cooked quinoa, do you mean 2 cups of quinoa that are then cooked, or two cups of already-cooked quinoa? And if already cooked, what does that translate to in dry quinoa? I have never cooked with quinoa before!

  88. I have a question! When you say 2 cups of cooked quinoa, do you mean 2 cups of quinoa that are then cooked, or two cups of already-cooked quinoa? And if already cooked, what does that translate to in dry amounts? I have never cooked with quinoa before!

      1. I made a quinoa salad last night and have leftover, overcooked quinoa (used too much water when making it). I’m wondering how the overcooked quinoa will work or if I should start with fresh quinoa? Your thoughts? Thanks! Kate

        1. Hi Kate! I think the overcooked quinoa will still be fine. It might be a little mushy, but all the flavors will be the same! Thanks and happy New Years!

  89. Hi! Planning on making this tonight and super psyched about it. Question: you say in the recipes “grape tomatoes- halved,” but do you mean “tomatoes- sliced in half” or “tomatoes- divided?” I ask because in the photos it looks like the tomatoes are intact (and bursting with goodness- though that can occasionally lead to biting into the occasional mouth-scorchingly-hot juicy tomato!) and it would be a bummer if I sliced the tomatoes and the dish turned out watery. Thanks in advance for the clarification and for this lovely post!

    1. Hi Lindsay, I cut my grape tomatoes in half and then sprinkled on a few whole ones right on top just because I like a few to get a little crispy. I recommend halving most of the grape tomatoes and if you would like just sprinkling on a few whole ones right on top.

      Hope you love this!!

    1. Hmm? I think it just depends on wether or not you guys are big meat people. My family would prefer this without, but some people I am sure would LOVE it with a spicy meatball. I think they would be a great addition if you are looking for something a little more hearty!

      Thanks Jen and I hope you love this!

  90. i just made this and it’s SO so good! thanks for the great idea!

    i made a few adjustments- instead of cream, i used greek yogurt. and i added in rainbow chard and zuc to the sauce, to up the veggie anti. amazing.

    1. YUM!!! That sounds so good and I love the addition of greek yogurt! Thanks for giving this a try. I am so glad you loved it!

  91. I am loving this! Quinoa is one of my favorite grains because it is so versatile. You are definitely showing that quality here. I would’ve never thought to put that combo together. Brilliant!

  92. I just found your blog and I’m already in love with your recipes! Trying this tonight, can’t really go wrong with tomato, basil, and mozzarella.. (:

  93. I don’t think I can handle how good this looks! Caprese and quinoa are two of my favorite things right now, so this sounds like perfection!

  94. Oh my gosh, you are right. I really DO need this today. Thank you for sharing this recipe, I have a bag of quinoa I have no clue what to do with, and this looks amazing!

  95. Aaaaanndd THUD! That was my jaw hitting the floor after looking at these pics. You’re killing me with all this deliciousness!

  96. WOW!! I am doing a quinoa series on my blog this week, where quinoa will be the main ingredient in all of the dishes I am preparing. I might have to add this one to the list!!

    Thanks for sharing ๐Ÿ™‚

    Roxanne @TheROXXBox

  97. I love this recipe. My husband was just saying how he’s anti quinoa and wants me to make it so he’ll like it. YUM!

  98. This sounds heavenly!!! Could I use reduced-fat or fat free milk instead of the heavy cream to cut some calories?

    1. Hmm. I am not sure. I would think it would not turn out as creamy, but still be really good. I would say it is worth a try, but just do not expect it to be super creamy.
      Hope you love this!

  99. I’m loving the non-traditional use of quinoa – I have some picky customers but what doesn’t taste good with basil, cheese and tomato. I also love your style of writing.

  100. You take the best pictures ever! Every time that you post a new recipe, I always want to reach into my computer screen and grab it!! ๐Ÿ˜‰

  101. Really looks yummy. I’m closer to being a vegetarian than my wife, but to “sell” this to her as a one pot meal I may add some shredded chicken to it. I’ll let you know how it turns out!

  102. I love how the quinoa makes this total health food. And all that ooey gooey cheese is the BEST added bonus!

  103. Yes, yes, and yes! I’ve never made a quinoa bake/casserole type dish and this is making my mouth do some serious watering/happy dance!

  104. This looks like one savory and absolutely delicious dinner recipe my whole family will enjoy. Is it dinner time yet?! I can’t wait to make this! Thanks for a fantastic recipe.

    1. You could try using milk, but I am sure it would be as creamy. Still delicious though! Although, coconut milk would be SO good!!I think I need to remake this with coconut milk. YUM!
      Hope you love it!

      1. You mentioned that you couldn’t find heirloom tomatoes I live in Mo. in a apartment but I have a small enough area to plant some things I order my seeds but our local greenhouses had them this year so I didn’t have to start them.My brandy is the size of a slice of bread I am happy to say but my grapes are doing nothing but we are having a dry spell here and weird weather

  105. I stumbled upon your blog earlier today and it made my day! You’re so young yet so incredibly talented! May ask what lens you use? ๐Ÿ™‚

    keep up the very good work xx

    1. Awe, thank you so much!! I am so happy you like my site!! I use a 50 mm macro cannon lens and love it!

      Thanks again, Maria!

  106. I am finding myself using quinoa more and more. And with all that cheese! Well, cheese is good. Very good!

  107. Gahh, this looks so wonderful! Your pictures are amazing, especially the one with all that gorgeous mozzarella stretching off the spoon. <3
    I love quinoa, and I've been trying to find yummy ways to use it. I'm bookmarking & pinning this. ๐Ÿ™‚
    Thanks for sharing!

  108. That melty, brown cheese is calling my name! This looks dangerously yummy ๐Ÿ™‚

  109. Basil, how do I love thee? On, in, and around EVERYTHING! This looks like cheesy summer heaven. Yes please!

  110. Tieghan, that looks downright delicious. I can’t wait to try it! The photos are wonderful!

  111. It’s like mac n cheese – only with quinoa replacing the mac – this “quin cheese” looks so good for EVERYDAY consumption!

  112. So many options! Easy grilled steak, chicken or hamburgers. Or roasted chicken, chicken parmesan, basically any kind of meat or chicken you like. I dont think you want anything carb heavy.

    Hope this helps and I hope you love this dish!

  113. Yup! I think that would work great! Hope you love this! Oh and let me know if you have any more questions.