prep 35 minutes stand 5 minutes bake 30 minutes at 350°F
Turn flavors from classic caprese salad into a savory and satisfying hot dish. If you like, finish it like the salad and add a drizzle of balsamic glaze or a splash of balsamic vinegar.
- Nonstick cooking spray
- 3 cups water
- 1½ cups quinoa, rinsed and drained
- ½ tsp. salt
- 2¼ cups marinara sauce
- 3 Tbsp. tomato paste
- 1 cup finely shredded Parmesan cheese
- ½ cup heavy cream
- ½ tsp. crushed red pepper
- ½ tsp. black pepper
- 2¼ cups grape tomatoes or cherry tomatoes, halved
- 1½ cups shredded part-skim mozzarella cheese (6 oz.)
- 1 cup shredded fresh basil
- 8 oz. fresh mozzarella, cut into ½-inch cubes
1. Preheat oven to 350°F. Lightly coat a 3-qt. rectangular baking dish with cooking spray. In a large saucepan combine the water, quinoa, and salt. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until water is absorbed. Let stand 5 minutes; uncover and fluff quinoa with a fork.
2. In a large saucepan combine marinara sauce and tomato paste. Stir over low heat until smooth. Stir in Parmesan cheese, cream, crushed red pepper, and black pepper. Bring to boiling; remove from heat. Gently stir in cooked quinoa. Using a rubber scraper, fold in 1½ cups of the grape tomatoes, the shredded mozzarella cheese, and ½ cup of the basil. Spread quinoa mixture into the prepared baking dish.
3. Top with the fresh mozzarella cheese. Bake, uncovered, 30 minutes or until heated. Top with the remaining grape tomatoes and basil.
number of servings 6
per serving 514 cal., 26 g fat (14 g sat. fat), 79 mg chol., 1,206 mg sodium, 41 g carb., 6 g fiber, 9 g sugars, 28 g pro.