Today I am sharing another of my favorite easy healthy meatless recipes – my clean eating bruschetta quinoa bake.
I am always trying to find meals that are easy and still healthy. I really love casserole type dishes and crock pot recipes because you can put everything in the dish and cook. Maybe add a salad and you are done. This recipe fits into that category perfectly.
This recipe is fairly easy and takes 30-45 minutes to cook (though a lot of that time it is in the oven or on the stove so I can do other things while it is cooking). It is clean and vegetarian (which I love, my hubby tolerates).
Clean Eating Bruschetta Quinoa Bake
A yummy vegetarian quinoa casserole dish
Prep Time 15 min
Cook Time 20 min
Total Time 35 min
- 2 1/2 cups cooked quinoa (about 1 cup uncooked quinoa)
- 1/4 Cup Extra Virgin Olive Oil
- 1 can (8 oz / 225 gr) tomato sauce
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella, pided
- 2 cup grape tomatoes, halved
- 1/2 teaspoon red pepper flakes
- 1 tbsp. italian seasoning
- 1 teaspoon fine grain sea salt, pided
Preheat oven to 375Â°F (190Â°C) and place a rack in the middle.
Grease casserole dish with olive oil and 1 garlic clove.
Cook quinoa based on cooking instructions on the bag/box.
Heat olive oil in a medium saucepan over medium-high heat. Add 1/2 teaspoon of salt and garlic and sauteâ for one minute, until everything is fragrant.
Stir in tomato sauce and heat to a gentle simmer.
Stir in Parmesan cheese and set aside.
In a large bowl combine cooked quinoa, tomato sauce, 1 Cup of the mozzarella, half of the grape tomatoes, 1/2 of the italian seasoning and 1/2 teaspoon of salt.
Transfer quinoa mixture to the baking dish & top with remaining cherry tomatoes, italian seasoning and mozzarella cheese.
Bake for 15 to 20 minutes.
Remove from the oven, let sit for 5 minutes.