Quinoa Caprese Casserole
Ingredients:
- water - 2 cups
- quinoa, rinsed, drained - 1 cup
- salt - 1/2 t
- marinara sauce - 1 1/2 cups
- tomato paste - 2 T
- shredd Parmigiano Reggiano - 2/3 cup
- whipping cream - 1/3 cup
- crushed red pepper - 1/2 t
- black pepper - 1/4 t
- cherry tomatoes, cut in half - 1 1/2 cups
- shredded mozzarella cheese - 1 cup
- shredded fresh basil - 3/4 cup
- fresh mozzarella, cut into 1/2 inch cubes - 6 ounces
Instructions:
In a saucepan combine water, quinoa and salt. Bring to boil, reduce heat. Simmer, covered, for 15 minutes, or until water is absorbed. Let quinoa set for 5 minutes, uncover and fluff the quinoa with a fork; set aside.
In a saucepan, combine marinara sauce and tomato paste. Stir over low heat until smooth. Stir in Parmigiano Reggiano, cream, red pepper and black pepper. Bring to a boil, remove from heat. Add quinoa and mix gently. Fold in ¾ cup tomatoes, mozzarella cheese and ¼ cup basil. Evenly spread quinoa mixture into a lightly coated 2 quart baking dish. Top with mozzarella cubes.
Bake uncovered, in a preheated 350 degree oven for 30 minutes or until heated through. Top with ¾ cup tomatoes and ½ cup basil. Serve with crusty Italian Bread.
