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Caprese Quinoa Bake

Prep 10 min
Total 60 min
Servings 8

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+ LESS-

Cheeky Kitchen

May 17, 2017

Ingredients

cups quinoa, cooked (see “tips” section for instructions)

3/4

cup Progresso™ Chicken Broth

teaspoon garlic salt (or 2 cloves fresh garlic, finely chopped)

3/4

teaspoon pepper

cup shredded mozzarella cheese

pint cherry tomatoes

container (8 oz) mozzarella balls (ciliegine)

tablespoons olive oil

Steps

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1

Heat oven to 400°F. In a 9x9-inch baking dish, stir together quinoa, chicken broth, garlic salt (or garlic), pepper and shredded mozzarella.
2

Top with tomatoes and mozzarella balls. Drizzle with olive oil.
3

Bake at 400°F for 45 minutes.
4

Top with fresh chopped basil. Serve warm.

Expert Tips

To cook quinoa: add 2 cups of uncooked quinoa to a pot full of 2 cups Progresso broth. Cover and cook at a simmer until most of the liquid has been absorbed, about 15-20 minutes. Remove and cool. Fluff with a fork.
To make this vegetarian: use vegetable broth of choice in place of chicken broth in this recipe.

Nutrition Information

No nutrition information available for this recipe

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.