I have been using quinoa in my meals every week. Fortunately, there are countless ways to incorporate quinoa into your meals. I use it as a substitute for pasta in a lot of recipes. This quinoa bake ended up tasting like a delicious lasagna. I will definitely be making this again!
- 2 cups cooked quinoa
- 1 cup of your favorite pasta sauce
- 2 tablespoon tomato paste
- 1/3 cup heavy cream or milk
- 1/3 cup parmesan cheese or goat cheese
- 1 cup mozzarella, divided
- 1/2-1 cup grape tomatoes, halved
- 1 cup sun-dried tomatoes
- 1 large bunch fresh basil, cut into ribbons
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 350 degrees F.
Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, crushed red pepper, salt and pepper. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes and sun-dried tomatoes, then chop 6 fresh basil leaves and add them in too. Once combined, spray an 8×8 or 9×9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella rounds or shredded mozzarella and the remaining tomatoes.
Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve.