Caprese Quinoa Bake

$- 1 cup quinoa, rinsed - 2 cups vegetable broth - 1 teaspoon olive oil - 1 small onion, diced - 2 garlic cloves, minced - 1 cup cherry tomatoes, halved - 1 cup fresh mozzarella, diced - 1 cup fresh basil leaves, chopped - 1 teaspoon dried oregano - Salt and pepper to taste - ¼ cup grated Parmesan cheese (for topping) I love using quinoa as the base for this dish. It gives a hearty feel. Quinoa is also packed with protein, making it a great choice. The vegetable broth adds a deep flavor that makes each bite special. Don’t skip the olive oil; it helps sauté the onion and garlic. These two ingredients lay the foundation for a savory background. Cherry tomatoes bring a sweet burst when cooked. Fresh mozzarella melts beautifully, creating a creamy texture. The basil adds freshness, while oregano gives that classic Italian taste. Finally, the Parmesan cheese on top creates a nice, golden crust. You can change up the mozzarella for other cheeses. Try goat cheese for a tangy twist. Or use a mix of cheeses for a cheesy delight. You could even go dairy-free with a plant-based cheese. Seasonings bring the dish to life. I use dried oregano for its earthy flavor. Fresh basil adds a bright note. You can also add red pepper flakes for some heat. Salt and pepper are key to enhance all the flavors. Adjust them to your liking for the best taste. Start by rinsing 1 cup of quinoa in cold water. This removes any bitter taste. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed quinoa to the broth and stir. Lower the heat, cover the pot, and let it simmer for about 15 minutes. Once done, the quinoa should be fluffy and the broth fully absorbed. Remove it from heat and set it aside. Next, heat 1 teaspoon of olive oil in a large skillet over medium heat. Add a diced small onion and sauté it for about 3-4 minutes. You want it to be soft, not browned. Then, add 2 minced garlic cloves and cook for another 1-2 minutes until you smell that wonderful garlic aroma. Now, toss in 1 cup of halved cherry tomatoes. Cook these for about 5 minutes. They should soften and release some juice. In a large mixing bowl, combine your cooked quinoa with the sautéed veggies. Add 1 cup of diced fresh mozzarella and 1 cup of chopped fresh basil leaves. Sprinkle in 1 teaspoon of dried oregano, plus salt and pepper to taste. Mix everything well so the flavors combine nicely. Now, transfer this mixture to a lightly greased 9x9-inch baking dish, smoothing the top. For a cheesy finish, sprinkle ¼ cup of grated Parmesan cheese evenly on top. Preheat your oven to 375°F (190°C). Once the oven is ready, place your baking dish inside. Bake it for 25-30 minutes. You’ll know it’s done when the top is golden and bubbly. Once out of the oven, let it cool for 5 minutes before you serve. Enjoy the comforting flavors of this Caprese Quinoa Bake! To cook quinoa perfectly, rinse it under cold water first. This removes the bitter outer coating. - Boil 2 cups of vegetable broth in a medium saucepan. - Add 1 cup of rinsed quinoa and reduce the heat. - Cover and simmer for 15 minutes. The quinoa should be fluffy and absorb all the liquid. If it’s still wet, cook for a few more minutes. For a stunning look, garnish your Caprese Quinoa Bake with fresh basil leaves. - Drizzle extra olive oil on top just before serving. - Consider adding a few halved cherry tomatoes for color. This simple touch makes your dish pop and looks appetizing. Serve this bake warm with a mixed green salad. The freshness of the salad balances the rich flavors. - Pair with a light vinaigrette to brighten the meal. - A glass of chilled white wine also complements the flavors well. These ideas help create a complete and satisfying dinner experience. {{image_2}} You can swap quinoa with other grains. Try brown rice, farro, or even couscous. Each grain brings its own flavor and texture. For cheese, fresh mozzarella is great, but feta or ricotta also works well. If you want a creamier bake, use a mix of cheeses. You can change up the veggies, too. Add spinach, bell peppers, or zucchini for extra color and nutrition. To make this dish gluten-free, just use quinoa as the base. Quinoa is naturally gluten-free. If you want to make it vegan, skip the mozzarella and Parmesan. Instead, use a vegan cheese or nutritional yeast for a cheesy flavor. You can also add nuts or seeds for a protein boost. This way, everyone can enjoy the meal, no matter their diet. Want to take the flavor up a notch? Add spices like red pepper flakes for heat or smoked paprika for a smoky touch. You can also mix in fresh herbs like parsley or thyme for a fresh taste. A splash of balsamic vinegar can enhance the sweetness of the tomatoes. Consider adding olives or artichokes for a Mediterranean twist. Each addition can change the vibe of your Caprese Quinoa Bake. To keep your Caprese Quinoa Bake fresh, store leftovers in an airtight container. This helps prevent moisture loss and keeps flavors intact. You can refrigerate it for up to four days. Make sure to let it cool completely before sealing. If you want to enjoy it later, portioning it into smaller containers is a great idea. This way, you can grab just what you need for a quick meal. When reheating, I recommend using the oven for best results. Preheat the oven to 350°F (175°C). Place the quinoa bake in an oven-safe dish, cover it with foil, and heat for about 15-20 minutes. This keeps the dish moist and helps it heat evenly. If you prefer using a microwave, heat in short bursts of 1-2 minutes, stirring in between. This way, it warms up without becoming dry. To freeze your Caprese Quinoa Bake, first, let it cool completely. Then, cut it into portions. Wrap each piece tightly in plastic wrap, and place them in a freezer-safe container. This method keeps them fresh for up to three months. When you’re ready to enjoy it, thaw it in the fridge overnight. Then, reheat it using the oven or microwave. Enjoy the flavors as if it were fresh! Caprese Quinoa Bake is a healthy and tasty dish. It blends quinoa, fresh tomatoes, and mozzarella. This dish has a bright and fresh flavor. The basil adds a nice touch, while the cheese gives it a creamy texture. Think of it as a twist on the classic Caprese salad, but in a warm, cozy bake. Making Caprese Quinoa Bake takes about 50 minutes. You will spend 15 minutes prepping the ingredients. Cooking the quinoa takes around 15 minutes, and sautéing the vegetables takes about 5 to 6 minutes. Finally, baking the dish in the oven takes 25 to 30 minutes. It’s a quick meal for your weeknight dinners! Yes, you can prepare Caprese Quinoa Bake ahead of time. Cook the quinoa and sauté the veggies in advance. Mix everything and place it in the baking dish. Cover it and store it in the fridge. When ready to eat, bake it straight from the fridge. Just add a few extra minutes to the baking time. Absolutely! Caprese Quinoa Bake is great for meal prep. It stores well in the fridge for up to four days. You can enjoy it for lunch or dinner throughout the week. Just reheat it in the oven or microwave. It keeps its flavor and texture, making it a perfect choice for busy days. In this article, we explored how to make a tasty Caprese Quinoa Bake. We covered key ingredients like quinoa and vegetable broth, plus optional add-ons. I shared tips on cooking, sautéing, and baking. You also learned about storing leftovers and meal prep benefits. This dish is easy to modify for various diets, making it suitable for everyone. Enjoy making this simple, healthy meal and impress your family or friends with your cooking!$

Discover a delicious twist on dinner with this Caprese Quinoa Bake recipe! Packed with wholesome ingredients like quinoa, fresh tomatoes, and mozzarella, this dish is both satisfying and nutritious. Perfect for a weeknight meal or meal prep, learn how to create this flavorful bake in easy steps. Click through to explore the full recipe and impress your family with this colorful and tasty delight!

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Ingredients

1 cup quinoa, rinsed

2 cups vegetable broth

1 teaspoon olive oil

1 small onion, diced

2 garlic cloves, minced

1 cup cherry tomatoes, halved

1 cup fresh mozzarella, diced

1 cup fresh basil leaves, chopped

1 teaspoon dried oregano

Salt and pepper to taste

¼ cup grated Parmesan cheese (for topping)

Instructions

Preheat your oven to 375°F (190°C).

In a medium saucepan, bring the vegetable broth to a boil. Stir in the rinsed quinoa, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and set aside.

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until soft.

Add the minced garlic and cook for another 1-2 minutes until fragrant.

Stir in the halved cherry tomatoes and cook for another 5 minutes, until they start to soften.

In a large mixing bowl, combine the cooked quinoa, sautéed tomato mixture, diced mozzarella, chopped basil, oregano, salt, and pepper. Mix well until all ingredients are evenly distributed.

Transfer the quinoa mixture to a lightly greased 9x9-inch baking dish, smoothing out the top. Sprinkle grated Parmesan cheese evenly over the surface.

Bake in the preheated oven for 25-30 minutes or until the top is golden and bubbly.

Remove from the oven and let it cool for 5 minutes before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Garnish with additional fresh basil leaves and a drizzle of olive oil before serving to enhance visual appeal. Serve warm alongside a mixed green salad for a complete meal.