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. I cook the quinoa in my rice cooker to make it easy, using a 2 part water to 1 part quinoa ratio, but you can definitely cook it on the stove if you don’t have a rice cooker.
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 balsamic.
-1 c quinoa, cooked according to package directions
-2 Tbsp olive oil
-4 c chopped veggies (some combination of onion, bell peppers, zucchini, squash and/ or mushrooms)
-1 c marinara sauce, tomato sauce or crushed tomatoes
-1/4 c heavy cream
-1 tsp salt, divided use
-1/2 tsp pepper, divided use
-1/4 tsp red pepper flakes
-1 pint cherry or grape tomatoes, sliced in half
-1 c shredded mozzarella cheese, divided use
-1/2 c balsamic vinegar
Toss olive oil, 1/2 tsp salt, 1/4 tsp pepper with vegetables. Roast at 425 for 20 minutes, or until brown, stirring halfway through.
In a medium bowl, whisk together marinara sauce/ tomatoes, cream, remaining 1/2 tsp salt, remaining 1/4 tsp pepper and red pepper flakes. Stir in sliced fresh tomatoes, reserving a small handful of tomatoes to top the finished dish. Stir in 1/2 c of the mozzarella and the roasted veggies. Spread mixture into a small greased casserole dish. (I use an 8×8 pan). Top with remaining 1/2 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 serve immediately.
