Name: Caprese Quinoa Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 c. quinoa, rinsed and drained -; 2 tbsp. extra-virgin olive oil -; 2 small shallots, minced -; 3 cloves garlic, minced -; 2 c. cherry tomatoes, halved -; 8 oz. fresh part-skim mozzarella, shredded -; Kosher salt -; Freshly ground black pepper -; 3 heirloom tomatoes, sliced into 1/4"-thick rounds -; 8 oz. fresh part-skim mozzarella, sliced -; 1/4 c. cup packed basil leaves, thinly sliced -; 1/4 c. balsamic vinegar -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Caprese Quinoa Casserole

1. 2 c. quinoa, rinsed and drained -

2. 2 tbsp. extra-virgin olive oil -

3. 2 small shallots, minced -

4. 3 cloves garlic, minced -

5. 2 c. cherry tomatoes, halved -

6. 8 oz. fresh part-skim mozzarella, shredded -

7. Kosher salt -

8. Freshly ground black pepper -

9. 3 heirloom tomatoes, sliced into 1/4"-thick rounds -

10. 8 oz. fresh part-skim mozzarella, sliced -

11. 1/4 c. cup packed basil leaves, thinly sliced -

12. 1/4 c. balsamic vinegar -

How to cook deliciously - Caprese Quinoa Casserole

1. Stage

Preheat the oven to 400° and lightly coat a 9-inch pie plate with cooking spray.

2. Stage

In a large pot over medium heat, cook the quinoa in 4 cups of water until tender, 15 minutes.

3. Stage

In a medium skillet over medium heat, heat oil. Add the shallots and garlic and sauté for 2 minutes. Add the cherry tomatoes and cook for 2 to 4 minutes while stirring.

4. Stage

In a large bowl, combine the quinoa with the sautéed tomato mixture, then stir in the mozzarella, salt, and pepper and transfer to the pie plate.

5. Stage

Starting in the center and overlapping them slightly, arrange the tomato and mozzarella slices in a small spiral over the filling.