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

Ingredients:

> 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

Instructions:

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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Baked Quinoa Casserole with Kale and Chickpeas

Quinoa is a super food that has become loved by not just the health nuts but everyone as a substitute for classic rice. Yet, often times quinoa is prepared the same way — in a salad or with vegetables or grilled chicken. Here’s a twist on quinoa: let’s bake it!

This recipe is a simple crowd-pleaser with tons of flavor. Plus it can be adapted for vegans (by excluding the cheese) and for meat lovers (by including sausage).  Enjoy!

Quinoa Casserole

Ingredients:

8 ounces kale, chopped
> 1 tablespoon olive oil
> 6 ounces crumbled feta
> 1 cup quinoa
> 1 can chickpeas
> 1 lemon
> salt and pepper, to taste

Instructions: 

Heat oven to 450°. Toss kale with olive oil and spread in an even layer on aluminum foil-lined baking sheet. Roast until crisp and lightly browned at edges, 6 minutes.

Rinse quinoa and chickpeas and combine with roasted kale in a 8-by-8 baking dish. Season with salt and pepper. Squeeze lemon juice and 1 1/2 cups boiling water over mixture. Cover dish tightly with double layer of foil.

Bake until quinoa is tender and no liquid remains, about 20 minutes. Sprinkle with feta and continue to bake casserole, uncovered, until feta is heated through, about 6 minutes.

Makes 4 servings.

Adapted from YumSugar.