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Caprese Quinoa Bake

Caprese Quinoa Bake

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The best flavors of your favorite summer salad are baked together into a warm and cheesy casserole. Serve it as a side dish (it’s delicious alongside grilled chicken), or double your portion to make it a meal. MORE+LESS-

Updated April 9, 2020

Make with

Progresso Broth


cups cooked quinoa (see “tips” section for instructions)


cup Progresso™ Chicken Broth


teaspoon garlic salt (or 2 cloves fresh garlic, finely chopped)


cup shredded mozzarella cheese


container (8 oz) mozzarella balls (ciliegine)

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  • 1

    Heat oven to 400°F. In a 9x9-inch baking dish, stir together quinoa, chicken broth, garlic salt (or garlic), pepper and shredded mozzarella.

  • 2

    Top with tomatoes and mozzarella balls. Drizzle with olive oil.

  • 3

    Bake at 400°F for 45 minutes.

  • 4

    Top with fresh chopped basil. Serve warm.

Expert Tips

  • To cook quinoa: add 2 cups of uncooked quinoa to a pot full of 2 cups Progresso broth. Cover and cook at a simmer until most of the liquid has been absorbed, about 15-20 minutes. Remove and cool. Fluff with a fork.
  • To make this vegetarian: use vegetable broth of choice in place of chicken broth in this recipe.

No nutrition information available for this recipe

More About This Recipe

  • If there is one flavor combo that encapsulates summer, it’s Caprese salad. And while a plate full of fresh mozzarella, basil and tomatoes is always a delicious option, here’s one more: a Caprese-inspired bake, with quinoa mixed in for added plant-based protein. Consider it the healthified summer version of a cozy pasta bake.A delicious one-dish dinner, or perfect side dish for potlucks, this recipe pairs beautifully with everything from grilled chicken to a crusty loaf of French bread, served with olive oil for dipping.Try tossing in leftover rotisserie chicken before baking for a heartier meal. Or stir in fresh grilled corn for extra seasonal flavor.

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