The best flavors of your favorite summer salad are baked together into a warm and cheesy casserole. Serve it as a side dish (it’s delicious alongside grilled chicken), or double your portion to make it a meal.
More About This Recipe
- If there is one flavor combo that encapsulates summer, it’s Caprese salad. And while a plate full of fresh mozzarella, basil and tomatoes is always a delicious option, here’s one more: a Caprese-inspired bake, with quinoa mixed in for added plant-based protein. Consider it the healthified summer version of a cozy pasta bake. A delicious one-dish dinner, or perfect side dish for potlucks, this recipe pairs beautifully with everything from grilled chicken to a crusty loaf of French bread, served with olive oil for dipping. Try tossing in leftover rotisserie chicken before baking for a heartier meal. Or stir in fresh grilled corn for extra seasonal flavor.
Caprese Quinoa Bake
- Prep Time 10 min
- Total 60 min
- Servings 8
- Ingredients 9
Ingredients
- 4 cups cooked quinoa (see “tips” section for instructions)
- 3/4 cup Progresso™ Chicken Broth
- 1 teaspoon garlic salt (or 2 cloves fresh garlic, finely chopped)
- 3/4 teaspoon pepper
- 1 cup shredded mozzarella cheese
- 1 pint cherry tomatoes
- 1 container (8 oz) mozzarella balls (ciliegine)
- 2 tablespoons olive oil
- Fresh basil, for garnish
Instructions
-
Step1Heat oven to 400°F. In a 9x9-inch baking dish, stir together quinoa, chicken broth, garlic salt (or garlic), pepper and shredded mozzarella.
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Step2Top with tomatoes and mozzarella balls. Drizzle with olive oil.
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Step3Bake at 400°F for 45 minutes.
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Step4Top with fresh chopped basil. Serve warm.
Nutrition
No nutrition information available for this recipe
Expert Tips
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