Caprese Quinoa Bake

While I love the flavors of pizza and pasta, I’m not always in the mood to eat that many white carbs or order an entire serving. Plus, Italians love their large pasta dishes and “single-serve” pizzas are often more appropriate for two. This recipe brings Italian flavors to a dish with whole grains and less cheese than your classic pizza or pasta. It’s easy to cook and makes great leftovers for lunch or dinner the next day.

Caprese Quinoa Bake


> 1 tablespoon olive oil
> 15-ounce tomato sauce
> 2 cups cherry tomatoes, halved
> 1/2 teaspoon garlic salt
> 1/2 teaspoon oregano
> salt and pepper
> 1 1/2 cups cooked quinoa
> 1/2 cup shredded mozzarella cheese
> 2 tablespoons balsamic glaze


In a medium saucepan over medium heat, combine tomato sauce, tomatoes, garlic salt and oregano. Season with salt and pepper. Cook, stirring frequently, until tomatoes are tender, about 7 minutes. Stir in cooked quinoa and cheese.

Preheat oven to 350°F.  Lightly coat a 8×8-inch pan with olive oil. Add quinoa mixture to prepared baking dish. Bake about 10 minutes. Top with a drizzle of balsamic glaze.

Makes 4 servings.

Adapted from NatureBox.


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