A healthy, comforting casserole with your favorite Caprese flavors!
It’s back-to-school week for us. The kiddos were all smiles and ready to start on Monday, M in the 4-year-old class and J in the “little 2s” class at their preschool. I already knew and loved their teachers this year and I know it’s going to be a lot of fun, a lot of learning, a lot of growth for each of them.
And even though it’s still August, I’m already starting to transition to fall. I’m looking forward to a break in the heat and to settling back into our schedules. I’ve got a few sweaters in my closet that I can’t wait to pull on and snuggle into on the first cool evenings, and I’m excited for crunchy, colorful fall leaves on the ground. And of course the food. All the fun fall dishes. Pumpkins, pumpkins and more pumpkins! We’re year-round pumpkin people, but I do a serious overdose in the fall.
Also, I look forward to more comforting casseroles and warm chili and slow cooker suppers. I’ve got so many things planned for you! Be sure to sign up for my newsletter so you don’t miss any of the yumminess.
Starting with this quinoa Caprese casserole. You didn’t think casseroles had to be heavy, did you? Not at all. This is light and bright and warm and gooey and all the classic Caprese flavors. Mozzarella, tomato and basil are baked in and also sprinkled on top for a double hit of flavor.
It makes for a good transitional casserole, if you will. It’s light enough for spring and summer, but warm enough for fall and winter. You just can’t go wrong.
You can also assemble it ahead and wait to bake it at dinnertime, so it makes a great dish for entertaining. Cause everyone’s gonna love this!
So here’s to the new school year, the lovely, lingering days of summer and the fresh, fall breeze coming our way.
Enjoy!
Baked quinoa Caprese casserole
A healthy, comforting casserole with your favorite Caprese flavors!
Ingredients
- 1 cup quinoa
- 1 tablespoon extra-virgin olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1 14 oz. can diced tomatoes, drained
- 2 heaping cups shredded mozzarella cheese, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 cup Parmesan cheese
- 1-2 teaspoons extra virgin olive oil
- 1/2 cup basil leaves, roughly chopped
- 1 cup cherry tomatoes, halved
Instructions
- Preheat oven to 400. Spray a 2-3 quart baking dish with cooking spray.
- Cook 1 cup quinoa, according to package directions.
- Meanwhile, heat 1 teaspoon of the extra-virgin olive oil in a small saute pan over medium heat. Add the chopped onion and saute for 4-5 minutes, until softened. Add the minced garlic and saute for another 30 seconds. Turn off heat and let cool slightly.
- Combine the onion mixture with the eggs, diced tomatoes and 1 heaping cup of shredded mozzarella cheese. Season with salt, pepper and Italian seasoning. Once ready, add the quinoa and mix well.
- Pour into the prepared baking dish and top with the remaining cup of mozzarella cheese, Parmesan cheese and drizzle with the remaining 2 teaspoons of extra virgin olive oil.
- Bake at 400 for 25 minutes until browned and bubbly.
- Sprinkle with fresh basil and halved cherry tomatoes (and extra cheese, if desired) and serve!
Notes
You can assemble this ahead of time and refrigerate. Either let it sit out for 20 minutes before baking (ie, as you preheat the oven) or add an extra 5 minutes or so to the cooking time.
Leftovers make a killer lunch - it's even good cold!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 335Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 126mgSodium: 1091mgCarbohydrates: 22gFiber: 4gSugar: 6gProtein: 19g
Cheyanne @ No Spoon Necessary says
Kathryn, this casserole looks perfect! Love the lightness of the quinoa paired with the heartiness of the cheese! I don’t have to go back to school (thank you lord!), but I’d love coming home to this! Yummmm! Cheers and good luck to the little ones in the new school year! <3
Kathryn says
Thanks Cheyanne! It really is a good combination – filling but light, with layers of fresh flavors. The kiddos are loving their new teachers and classrooms; I think it’s gonna be a great year! XO
Lauren @ Create Bake Make says
I love that this recipe is so light! The warmer weather is just starting to arrive here and this would be the perfect meal as we transition to summer. Thanks so much for linking up with us for Fabulous Foodie Fridays!
Kathryn says
Yes, this will be a warm welcome to spring for you! Thanks for hosting Lauren!
Dannielle @ Zamamabakes says
I’m loving the sounds of this dish Kathryn especially the fact that it uses Quinoa instead of carbolicious pasta, I’m going to have to give it a whirl. I can see this little treasure and piece of baked salmon sitting on my dinner plate in the very near future.
Great post 😉
Kathryn says
Thanks, Dannielle! This quinoa casserole and salmon would be a seriously delicious dinner! Plus awesomely healthy 🙂 Now I know what I’m doing tomorrow night 😉 Thanks for stopping by!
Diane says
this recipe sounds delicious! We love quinoa. this casserole is going on our table soon! #FoodieFriDIY
Kathryn says
Thanks Diane! Hope your family enjoys it; it’s a favorite around here!
Amy @ Thoroughly Nourished Life says
We’re going through the opposite end of the year shift here! I can’t wait for the hot days of summer and all the fresh fruit! I know this will be a hit with our family any time of the year! All those delicious ingredients are making me hungry!
Kathryn says
Sending warm thoughts your way, Amy! Thanks for stopping by!