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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.
Creamy Caprese Quinoa Bake
Servings: 6 servings
Calories Per Serving: 400 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
- 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.
Oh, and so is cheese, lots and lots of cheese – Creamy Caprese Quinoa Bake!
Wow, this dish looks amazing!
Thanks Lindsay!
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!
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?
I have frozen it and it works great!! Thanks!
Did you bake it first and then freeze?
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!
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.
So happy you loved this!! Thanks!
Do you think if I left the quinoa uncooked (like in this recipe http://www.eatgood4life.com/tex-mex-quinoa-casserole/) and baked longer (without cheese on top), that would work? Regardless…this shall be made this weekend. Thank you!!!
Yup, think it would work, but add 1 cup or so of water so the quinoa can cook properly. Enjoy!
Thank you! Hope to report back soon!
Hope you love it!
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!
So happy you guys loved this!! Thank you!
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!
Thank you so much, Angie! So glad you love this! I have some more quinoa combing VERY soon!
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 broiler…so 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.
my goodness this was SO GOOD! i Added an extra ½ cup of quinoa (boyfriend is a big man!), increased the pasta sauce – which was fire roasted tomato- by about ¼ cup and the cream to a full ½ 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 🙂
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!
SO happy you guys loved this!!
Oh and I have a grape tomato obsession too!
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. 🙂
So happy you loved this! Thanks for making it!
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!
Thank you so much, Vicky! Hope you love this!
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!
YAY!! So happy you loved this and had success making it!! This is always a got to meal for me!
Thanks and Merry Christmas!
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 🙂
Of course. Thanks!
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!!
Awe!! Thanks Andrea! I am so happy you are loving this dish! Your variations sound so good!
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?
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 🙁
HAH! It’s no big deal. I just sent you what I would do. Hope that helps you!
Oh and I do not mean Hah in a mean way! Trust me, I miss read recipes all the time!
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!