Caprese quinoa bake

0
1618
Caprese quinoa bake Easy Food

Serves 4


Cooking spray
120g uncooked quinoa
1 tsp olive oil
4 garlic cloves, crushed
½ red onion, finely chopped
1 tsp dried chilli flakes
2 tomatoes, sliced into ½cm slices
1 x 250g ball of fresh Mozzarella, sliced into ½cm rounds
4 tbsp fresh basil, chopped
4 tbsp balsamic vinegar
Salt and black pepper
To serve:
Green salad
Garlic bread

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and lightly coat a baking dish with cooking spray.
  2. Cook the quinoa according to package directions. Drain and transfer to a bowl. Fluff with a fork and set aside.
  3. 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.
  4. Add the onion mixture to the quinoa along with the chilli flakes and basil. Transfer this mixture to the prepared baking dish.
  5. Layer the slices of tomato and Mozzarella over the top of the quinoa.
  6. Bake for 25-30 minutes or until the cheese is golden brown and bubbling.
  7. In a small saucepan, heat the balsamic vinegar until it simmers. Reduce for 4-5 minutes, until the liquid is syrupy.
  8. Drizzle the balsamic reduction over the bake and serve with a green salad and some garlic bread.

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.