Now that school, sports and other fall activities are in full swing, many of our patients are in desperate need of quick and simple meals that can feed the whole family on the go. Unfortunately, saving time often means sacrificing quality ingredients. But that’s not the case with this Caprese Quinoa Casserole, an easy-to-prepare vegetarian and gluten-free dinner solution!
Ingredients (4 servings):
2 cups cooked quinoa
1 cup of pasta sauce
2 tablespoons tomato paste
1/3 cup heavy cream
1/3 cup parmesan cheese
1 cup shredded mozzarella
1 cup grape tomatoes, halved
1 large bunch fresh basil, cut into ribbons
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon pepper
- Preheat oven to 350 degrees F.
- Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, crushed red pepper, salt and pepper. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in too. Once combined, spray an 8×8 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with the remaining mozzarella and tomatoes.
- Bake for 10 to 15 minutes, then broil on high for about 3 minutes, or until cheese is golden.
- Remove from the oven and top with fresh basil ribbons. Serve and enjoy!
Ditch the drive-thru! With minimal effort, it is possible for your over-committed family to eat a healthy hot meal this fall! We hope you enjoy this recipe and add it to your quick and easy meal arsenal!