Just a quick recipe! Another great recipe for using the CSA goods from this week. Enjoy this yummy Tomato, Basil and Mozzarella Quiona Bake inspired by Be Well Philly Magazine: What to Eat this week. Check out here!
(Okay…so this is Feta…Use Mozzarella for this recipe!)
Tomato, Basil and Mozzarella Quiona Bake
- 2 1/2 cups cherry tomatoes; sliced
- 1/4 cup uncooked quiona (should make 1 cup cooked)
- 1/3 cup balsamic vinegar
- 1/2 cup mozzarella; shredded
- 2-3 ounces fresh mozzarella; sliced pieces
- 1/2 cup fresh basil; chopped
1.) Roast 2 cups sliced cherry tomatoes at 400 for 30 mins.
2.) While roasting, cook quinoa according to package.
3.) Add 1/3 cup balsamic vinegar, roasted tomatoes, shredded mozzarella and 1/3 cup fresh chopped basil and pour to baking dish.
4.) Top mixture with sliced fresh mozzarella and sliced (not roasted) tomatoes.
5.) Bake at 400 for 10 mins with foil on top, then bake for 20 without. Broil for ~5 mins (not totally necessary but makes a good crust!).When completed top with remaining fresh basil