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You need this Creamy Caprese Quinoa Bake today.

Creamy Caprese Quinoa Bake | halfbakedharvest.com

It’s got tons and tons of basil.

My very favorite summer herb.

As if you did not notice.

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

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 | halfbakedharvest.com/

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

They never fail me.

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

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 | halfbakedharvest.com

But I went and made it so much better today.

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

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

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

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 | halfbakedharvest.com/

It’s so good.

Plus simple, easy and so quick.

Just what every Monday needs.

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

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

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

Photos are easier on the brain anyway.

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

Creamy Caprese Quinoa Bake | halfbakedharvest.com/

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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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.
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Creamy Caprese Quinoa Bake | halfbakedharvest.com/

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

 

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Comments

  1. 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!!

  2. 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.

  3. 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!!! 🙂

  4. 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.

  5. 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.

  6. 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 🙂

  7. 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.

  8. 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!

  9. 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!

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