I make a lot of varied quinoa bakes and salads and Jeremy and I both agreed that this is the best one I’ve ever made by far. It’s a great light lunch or dinner or can be served as a side dish to your favorite meat.

To make this #dinnerdoneby9am I mix the casserole, spread into the pan, top with cheese, reduce the balsamic  and refrigerate all day then bake just prior to serving and topping with basil, tomatoes and the balsamic.

-1 c quinoa, cooked according to package directions
-1 c marinara sauce, tomato sauce or crushed tomatoes
-1/3 c heavy cream
-1/2 tsp salt
-1/4 tsp pepper
-1/4 tsp red pepper flakes
-1 pint cherry or grape tomatoes, sliced in half
-1 1/4 c shredded mozzarella cheese, divided use
-1 bunch basil, sliced into ribbons
-1/3 c balsamic vinegar

In a medium bowl, whisk together marinara sauce/ tomatoes, cream, salt, pepper and red pepper flakes. Stir in tomatoes, reserving a small handful of tomatoes to top the finished dish. Stir in 1 c of the mozzarella. Spread mixture into a small greased casserole dish. (I use an 8×8 pan). Top with remaining 1/4 c mozzarella. Bake at 350 for 30 minutes. While dish is making, place balsamic vinegar in a small sauce pot over medium heat. Bring to a boil, reduce heat, and simmer 5 minutes. Then remove from heat. When the casserole is done baking, pour the balsamic over top and top the dish with the reserved handful of tomatoes and sliced basil. Serve immediately.