Just writing out the title of this made my mouth water. This is seriously AMAZING it’s not Paleo but it is gluten free/clean eating. You don’t even miss the pasta in this dish. I made it several months ago and it was a HIT! It’s on my menu for tomorrow so I thought I would share this delicious recipe because ya’ll it’s amazeballs. Yes, I said amazeballs!!
I’m warning you, you will be dreaming of this dish in your sleep!
- 2 cups cooked quinoa
- 1 cup of your favorite pasta sauce
- 2 tablespoon tomato paste
- 1/3 cup heavy cream
- 1/3 cup parmesan cheese
- 1 cup mozzarella, divided
- 1/2-1 cup grape tomatoes, halved
- 1 large bunch fresh basil, cut into ribbons
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Preheat oven to 350 degrees F.
Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, crushed red pepper, salt and pepper. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in too. Once combined, spray an 8×8 or 9×9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella rounds or shredded mozzarella and the remaining tomatoes.
Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve.
*recipe from Half Baked Harvest