Where did bruschetta and caprese come from? A genius. That’s where. I have found myself drawn to this flavor profile lately. Tomatoes, bail and mozzarella never lead me wrong. This baked bruschetta quinoa casserole is a recent addition to my favorites! It was easy, filling and really has a special comfort food taste to it that hits the spot.
Using fresh basil is ALWAYS the way to go. I recently got the Chef’n Herbsicle from my Fancy Culinary Box and used it for the first time to put my leftover basil from this recipe in, and it has been fantastic! I ordered 2 more Herbsicles this morning!
Personal Preference Disclaimer: I’d like to add that I do not cook 21 Day Fix recipes incredibly militantly. I used canned diced tomatoes and canned tomato sauce. Do this plan how you like while staying healthy.
21 Day Fix Container Values (vegetarian):
Red: 1 (quinoa)
Green: 1 (tomatoes)
Blue: 1 (cheese)
Serves 6 servings
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 cups quinoa (cooked - that's about 1 cup uncooked)
- 1 8oz can tomato sauce
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella
- 1 cup cherry/grape tomatoes (cut in 1/2)
- 1 teaspoon oregano
- 1 salt
- 1/4 cup chopped fresh basil
- Preheat oven to 375.
- Spray 8x8 pan with cooking spray.
- Heat olive oil in a saucepan over medium heat. Add onion and saute for 5 minutes, until translucent.
- Add .5 teaspoon of salt & garlic to onions for one minute.
- Stir in tomato sauce and heat until it simmers.
- Combine quinoa, tomato sauce, half of the mozzarella, half of the cherry tomatoes, half of the basil leaves and ½ teaspoon of salt in a bowl.
- Pour quinoa mixtures into the baking dish, top with the remaining cherry tomatoes and mozzarella cheese.
- Bake for 20 minutes and then broil for 2 minutes.
- Remove from the oven and sprinkle the remaining basil on top.