Quinoa Caprese Casserole

Quinoa Caprese Casserole
Staff Writer
Quinoa Caprese Casserole
Better Homes and Gardens New Cook Book 16th edition

Quinoa Caprese Casserole

If you’re looking for more ways to eat super-healthy quinoa you should try this delicious casserole from the Better Homes and Gardens Cook Book. Full of fresh summery flavors, it combines tomatoes, mozzarella, and fresh basil to imitate the flavors of a classic Caprese salad.

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5
Servings
390
Calories Per Serving
Deliver Ingredients

Ingredients

  • Nonstick cooking spray
  • 2 Cups water
  • 1 Cup quinoa, rinsed and drained
  • ½ Teaspoon salt
  • 1½ Cup marinara sauce
  • 2 Tablespoons tomato paste
  • ⅔ Cup finely shredded Parmigiano-Reggiano
  • ⅓ Cup whipping cream
  • ½ Teaspoon crushed red pepper
  • ¼ Teaspoon black pepper
  • 1½ Cup grape or cherry tomatoes, halved
  • 1 Cup shredded part-skim mozzarella cheese (4 ounces)
  • ¾ Cup shredded fresh basil
  • 6 Ounces fresh mozzarella, cut into ½-inch cubes
  • Crusty Italian bread (optional)

Directions

Preheat the oven to 350 degrees. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a medium saucepan combine the water, the quinoa, and salt. Bring to boiling and then reduce the heat. Simmer, covered, for about 15 minutes, or until the water is absorbed. Let the quinoa stand for 5 minutes and then uncover the dish and fluff the quinoa with a fork; set aside.

In a large saucepan, combine the marinara sauce and tomato paste. Stir over low heat until smooth. Stir in the Parmigiano-Reggiano, cream, crushed red pepper, and black pepper. Bring to a boil and then remove from the heat. Add the cooked quinoa and mix gently. Using a rubber spatula, fold in ¾ cup of the tomatoes, the shredded mozzarella cheese, and ¼ cup of the basil. Spoon the quinoa mixture into the prepared baking dish, spreading evenly. Top with the fresh mozzarella cheese.

Bake, uncovered, about 30 minutes or until heated through. Top with the remaining ¾ cup tomatoes and the remaining ½ cup basil. If desired, serve with bread.

Nutritional Facts

Total Fat
16g
23%
Sugar
19g
21%
Saturated Fat
8g
33%
Cholesterol
61mg
20%
Carbohydrate, by difference
40g
31%
Protein
23g
50%
Vitamin A, RAE
255µg
36%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
444mg
44%
Choline, total
13mg
3%
Fiber, total dietary
3g
12%
Fluoride, F
6µg
0%
Folate, total
56µg
14%
Iron, Fe
6mg
33%
Magnesium, Mg
59mg
18%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
367mg
52%
Selenium, Se
28µg
51%
Sodium, Na
668mg
45%
Water
237g
9%
Zinc, Zn
3mg
38%

Quinoa Shopping Tip

Stock up on quinoa and have it available for the days you are tired of rice or pasta. It's a great substitute for rice, beans, cereal, bulgar, or couscous.

Quinoa Cooking Tip

The general rule is to add one part quinoa to two parts liquid in a saucepan. One cup of quinoa will take about 15 minutes.