Baked Quinoa Caprese Casserole

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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


1. Preheat oven to 400. Spray a 2-3 quart baking dish with cooking spray.

2. Cook 1 cup quinoa, according to package directions.

3. Meanwhile, heat 1 teaspoon of the extra-virgin olive oil in a small sauté pan over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened. Add the minced garlic and sauté for another 30 seconds. Turn off heat and let cool slightly.

4. 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.

5. 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.

6. Bake at 400 for 25 minutes until browned and bubbly.

7. Sprinkle with fresh basil and halved cherry tomatoes (and extra cheese, if desired) and serve!

Bon Appetit!

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