Quinoa Caprese Casserole
1 teaspoon of olive oil
2 cups water
1 cup quinoa, rinsed and drained
½ teaspoon salt
2 cups marinara sauce
2 tablespoons tomato paste
⅔ cup finely shredded Parmigiano-Reggiano
½ teaspoon crushed red pepper
¼ teaspoon black pepper
1½ cup cherry tomatoes halved
1 cup shredded mozzarella cheese
¾ cup shredded fresh basil
6 ounces fresh mozzarella, cut into ½-inch cubes
1. Preheat the oven to 350°F.
2. Lightly coat a 2-quart square baking dish with olive oil; set aside.
3. In a medium saucepan combine the water, the quinoa, and salt.
4. Bring to boiling and then reduce the heat.
5. Simmer, covered, for about 15 minutes, or until the water is absorbed.
6. Let the quinoa stand for 5 minutes and then uncover the dish and fluff the quinoa with a fork; set aside.
7. In a large saucepan, combine the marinara sauce and tomato paste.
8. Stir over low heat until smooth.
9. Stir in the Parmigiano-Reggiano, crushed red pepper, and black pepper.
10. Bring to a boil and then remove from the heat.
11. Add the cooked quinoa and mix gently.
12. Using a rubber spatula, fold in ¾ cup of the tomatoes, the shredded mozzarella cheese, and ¼ cup of the basil.
13. Spoon the quinoa mixture into the prepared baking dish, spreading evenly.
14. Top with the fresh mozzarella cheese.
15. Bake, uncovered, about 30 minutes or until heated through.
16. Top with the remaining ¾ cup tomatoes and the remaining ½ cup basil.
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