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Serves 4
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To serve:
- Preheat the oven to 200˚C/180˚C fan/gas mark 6 and lightly coat a baking dish with cooking spray.
- Cook the quinoa according to package directions. Drain and transfer to a bowl. Fluff with a fork and set aside.
- Heat the olive oil in a pan over a medium heat. Cook the onion for 3-4 minutes, then add the garlic and cook for another minute.
- Add the onion mixture to the quinoa along with the chilli flakes and basil. Transfer this mixture to the prepared baking dish.
- Layer the slices of tomato and Mozzarella over the top of the quinoa.
- Bake for 25-30 minutes or until the cheese is golden brown and bubbling.
- In a small saucepan, heat the balsamic vinegar until it simmers. Reduce for 4-5 minutes, until the liquid is syrupy.
- Drizzle the balsamic reduction over the bake and serve with a green salad and some garlic bread.
Nutrition Facts
Per serving: 325kcals, 14.3g fat (7.1g saturated), 26.5g carbs, 2.3g sugars, 23.1g protein, 3.3g fibre, 0.425g sodium
MAKE IT YOURS:
Instead of making the balsamic reduction, you can buy balsamic syrup in most supermarkets.
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