Caprese Quinoa Bake
I just want you all to know that I really killed it at camping last weekend. I didn’t get attacked by a wild horse, I went in the ocean sans flotation device, and I brought plenty of jello shots, which made sleeping on the ground a lot easier for everyone. Long story short, my outdoorsiness knows no bounds.
Adding to the awesomeness of the weekend, the weather in Assateague State Park was perfect, the no-alcohol rule turned out to be more of a friendly suggestion, and our camping partners were dream companions. They provided endless entertainment, did not judge my lack of heavy lifting/tent-pitching skills, and were very respectful of my role as camp chef. In fact, the weekend was so successful, that there was talk of making an annual Memorial Day pilgrimage to Assateague. (I am on board with this mostly because I want to go to Seacrets, a Jamaican-themed “adult fun park” in nearby Ocean City. Fingers crossed for 2015.)
While I had a lovely time on my outdoor adventure, there’s nothing better than coming home after a weekend of camping. It always makes me feel extra appreciative of life’s small luxuries, like beds, dread-free hair, and general distance from large animals (bears, horses, etc.).
Oh, and my kitchen. I missed my oven, burners, coffee maker, and dishwasher a disturbing amount out in ze wilderness. (Appliance separation anxiety is a thing, people.)
For the record, there were some very fancy campfire feasts, including bomb steak tacos and a wildly successful grilled pizza experiment, but “rustic” cooking gets old surprisingly fast. There’s something to be said for food that’s not prepared over an open flame and/or hasn’t been stored in a cooler for a few days, and I was all kinds of pumped yesterday to put something in my oven. After much deliberation, I settled on a Caprese Quinoa Bake, which seemed like the perfect summery creation to celebrate my return to civilization.
Quinoa bakes are dank. Ever since the roasted broccoli, chicken and cheddar miracle that I whipped up earlier this winter, some version of a quinoa bake has made an appearance in my kitchen at least once a week. They’re incredibly simple and comforting, and can be adapted six ways from Sunday, so they’re an excellent vehicle for any leftover vegetables/meats/cheeses you have on hand. They also keep well in the fridge, which makes for exciting breakfast options (put an egg on it!) and the sassiest of desk lunches.
Plus, you know how I feel about the absurdly wonderful health benefits of quinoa. To avoid sounding like a crazy quinoa pusher, I’ll spare you another fetishist rant on the super food today, but you really should eat as much of it as possible. Glory, glory, hallelujah.
So, considering how much I love quinoa bakes and the infinite varieties I’ve tried, you should take what I’m about to say very seriously: This caprese situation is the best quinoa bake of all time. OF ALL TIME IN THE HISTORY OF QUINOA BAKES, PERIOD.
Lest you think I’m spouting some sort of self-important Kanye-esque hyperbole, let’s take a minute to break this beautiful bad boy down…
Fluffy quinoa is tossed with roasted petite Roma tomatoes, sautéed shallots and garlic, chopped basil, and grated mozzarella cheese. The heavenly mixture is then topped with slices of juicy beefsteak tomatoes and fresh mozzarella and baked to beautiful, golden brown, bubbling perfection. Fresh basil and a drizzle of sweet and tangy balsamic reduction are the finishing touches on this masterpiece, which is an epic explosion of fresh, bright, subtly sweet flavors in your mouth. And all that melted cheese? Top of the world, baby. (It’s very tempting to talk about this recipe exclusively in absurd Kanye lyrics/quotes. “All I want is dopeness!”)
This Caprese Quinoa Bake is a glorious and satisfying vegetarian meal, but you can always bulk it up with some meat if you’re on my roommate’s “die-hard carnivore” bandwagon. (I’m thinking bacon, prosciutto, or some spicy Italian sausage.) You should also consider serving this casserole as a show-stopping side dish at all your fancy summer soirées. I fed it to my roommate with some chicken paillard (HUGE success), but it would be equally delightful with a good steak or some garlicky grilled shrimp. You do you.
Caprese Quinoa Bake: (Serves 4-6)
1¼ cups uncooked quinoa, rinsed and drained
2 cups petite Roma or cherry tomatoes, halved (I used a blend of red and yellow tomatoes, but all red is fine.)
2 tablespoons extra virgin olive oil, divided
Fresh ground pepper
2 small shallots, minced
3 cloves garlic, minced
¼ cup packed basil leaves, thinly sliced
4 ounces fresh part-skim mozzarella cheese, grated (about 1 cup of grated cheese)
8 ounces fresh part-skim mozzarella cheese, sliced into 1/4–inch rounds
2 beefsteak tomatoes, sliced into ¼-inch rounds
¼ cup balsamic vinegar
Preparing your Caprese Quinoa Bake:
-Pre-heat your oven to 400 degrees.
-In a small pot, bring the quinoa and 1¾ cups plus 2 tablespoons water to a boil. Lower to a simmer and cook, covered, for 15 minutes until all of the water has been absorbed. Let the quinoa rest, covered, for 10 minutes. Fluff with a fork.
-While the quinoa is cooking, place the halved tomatoes on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and fresh ground pepper.
-Transfer tomatoes to the oven and roast for 10 minutes until they’re tender and the skins have started to burst.
-Heat 1 tablespoon olive oil in a medium pan over medium heat. When hot, add the minced shallots and garlic. Cook for 2-3 minutes until the shallots have become translucent and the garlic is fragrant.
-In a large bowl combine the quinoa, roasted tomatoes, cooked shallots and garlic, and basil.
-Stir in the grated mozzarella and season with salt and fresh ground pepper to taste.
-Transfer the quinoa mixture to a large skillet and smooth the top. (Yes, you can use a round, square or rectangular baking dish if that’s what you have. Duh.)
-Starting in the center, overlap slices of tomatoes and mozzarella in a small circle.
-Make a second circle of overlapping tomatoes and mozzarella, covering the surface of the quinoa. (If you’re using a square or rectangular dish, just make two lines of overlapping tomatoes and mozzarella and call it a day.)
-Cover the skillet loosely with foil and bake for 10 minutes. Remove the foil and bake for another 20 minutes until the cheese is bubbling and lightly browned.
-While your quinoa bake is in the oven, place the balsamic vinegar in a small saucepan. Bring to a gentle boil and cook for 3-5 minutes until the vinegar becomes syrupy. Remove from the heat and set aside.
-Sprinkle your quinoa bake with freshly sliced basil, drizzle with the balsamic reduction, and serve immediately.
Really, really, ridiculously good looking.
Caprese Quinoa BakeAuthor -
- 1¼ cups uncooked quinoa rinsed and drained
- 2 cups petite Roma or cherry tomatoes halved (I used a blend of red and yellow tomatoes, but all red is fine.)
- 2 tablespoons extra virgin olive oil divided
- Kosher salt
- Fresh ground pepper
- 2 small shallots minced
- 3 cloves garlic minced
- ¼ cup packed basil leaves thinly sliced
- 4 ounces fresh part-skim mozzarella cheese grated (about 1 cup of grated cheese)
- 8 ounces fresh part-skim mozzarella cheese sliced into 1/4–inch rounds
- 2 beefsteak tomatoes sliced into ¼-inch rounds
- ¼ cup balsamic vinegar
- Pre-heat your oven to 400 degrees.
- In a small pot, bring the quinoa and 1¾ cups plus 2 tablespoons water to a boil. Lower to a simmer and cook, covered, for 15 minutes until all of the water has been absorbed. Let the quinoa rest, covered, for 10 minutes. Fluff with a fork.
- While the quinoa is cooking, place the halved tomatoes on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and fresh ground pepper. Transfer to the oven and roast for 10 minutes until they’re tender and the skins have started to burst.
- Heat 1 tablespoon olive oil in a medium pan over medium heat. When hot, add the minced shallots and garlic. Cook for 2-3 minutes until the shallots have become translucent and the garlic is fragrant.
- In a large bowl combine the quinoa, roasted tomatoes, cooked shallots and garlic, and basil. Stir in the grated mozzarella and season with salt and fresh ground pepper to taste.
- Transfer the quinoa mixture to a large skillet and smooth the top. (Yes, you can use a round, square or rectangular baking dish if that’s what you have. Duh.)
- Starting in the center, overlap slices of tomatoes and mozzarella in a small circle. Make a second circle of overlapping tomatoes and mozzarella, covering the surface of the quinoa. (If you’re using a square or rectangular dish, just make two lines of overlapping tomatoes and mozzarella and call it a day.)
- Cover the skillet loosely with foil and bake for 10 minutes. Remove the foil and bake for another 20 minutes until the cheese is bubbling and lightly browned.
- While your quinoa bake is in the oven, place the balsamic vinegar in a small saucepan. Bring to a gentle boil and cook for 3-5 minutes until the vinegar becomes syrupy. Remove from the heat and set aside.
- Sprinkle your quinoa bake with freshly sliced basil and drizzle with the balsamic reduction. Serve immediately.
I’m thrilled to be a part of Food Network’s Summer Soirée event this week. For more killer summer casserole ideas, check out the awesome blogs below.
Weelicious: Crock Pot Mexican Tortilla Lasagna
The Heritage Cook: Summer Vegetable Gratin (Gluten-Free)
Taste With The Eyes: Colorful Vegetable Casserole with Fresh Herbs and Cured Black Olives
Napa Farmhouse 1885: Summer Eggplant, Squash and Tomato Casserole
Red or Green: Spicy Cauliflower and Peppers Casserole
Devour: 5 Picnic Potluck Ideas
Poet in the Pantry: Zucchini and Summer Squash Gratin
The Sensitive Epicure: Zucchini Souffle (Gluten-Free)
Cooking With Elise: Mexican-Style Lasagna
FN Dish: Dig Into Easy Summer Casseroles
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Love this recipe! I love regular caprese salad but it’s often not filling enough, but the addition of quinoa makes it filling but not too heavy. The only change I regularly make is I add more vinegar (because I love vinegar) but the recipe is great as written too!
This is amazing! I made it for the first time last night and couldn’t wait for lunch today (so, I ate it at 10am). I added a little balsamic into the quinoa because I like the extra acidity. Overall, it’s fluffy, gooey, bright, and beautifully presented … I’ll definitely make this again!
Hi Serena! Was wondering if your pan is a 10-inch or a 12-inch? Thanks a bunch! 🙂
It’s a 12-inch! (Going to make a note in the recipe too 🙂
This came out great. It’s a terrific addition to my gluten free vegetarian items for my son.
Would love to have the caloric count!
can i leave out the balsamic vinegar?
Yes, definitely! The balsamic is more of a garnish.
Wow! this looks amazing, love the idea of adding protein in the form of quinoa to a Caprese salad.
O man, I go away for a little while to finish my thesis and now I have sooo many delicious recipes to try out!! Can’t wait to make this! O, by the way, brought your Moscow mule jello shots to a party for Memorial Day and they were a HUGE success. Even got some professors who were in attendance on board.
YES! I am so thrilled to hear of the jello shots’ success!
Looks great. Would this reheat well in the microwave? I’m wondering if the mozzarella will get gummy.
I re-heated this in the microwave several times, and it reheats decently. The filling reheats perfectly, but yes, the top layer of sliced mozzarella does get slightly gummy. It’s still pretty great, but it does taste much better fresh!
I just found your blog today via FoodGawker and I love it! You have a great writing voice and your pictures are gorgeous. Looking forward to reading more in the future!
Thanks so much, Courtney! So glad you found the blog, and I can’t wait to check out yours!
This looks amazing! You know what I’m having today, doncha?
Also, Assateague is about an hour from me and, last week, my daughter and her boyfriend just spent a day there. They loved it. We’re scheduled for a visit in July with out of town guests. I don’t know that I’m up for camping, though I used to love it. I’m so eager to see the wild ponies, from a safe distance 🙂
Ahh, I hope you made this, Tess! And I’m so excited for you to see Assateague. It’s insanely beautiful, and the ponies really are everywhere. As far as camping goes, I think it would be much nicer to sleep in a real bed post-pony viewing, so good call on the day trip. xo
It took me a bit longer to get to this recipe but it’s in the oven now. I added some ricotta to the quinoa because I had it so I hope that was inspired rather than insane 🙂
It smells wonderful and I’ll be digging in any minute. Thanks again for sharing your culinary wizardry with the rest of us mortals!
Ahhhh I hope it was delicious! The ricotta was a totally inspired choice (I imagine it was extra creamy?)
This looks AMAZING – my only complaint about caprese salads, sandwiches, etc. is that they don’t have much protein in them. Problem solved, thanks to you (and quinoa)! Glad you had a good time camping – I’m always more wary of the little creatures (all the buggggz) than the big ones in the great outdoors.
Thank you!! (Oh, and I’m VERY wary of the the little creatures too. Unlike the big ones, they’re EVERYWHERE.)