The best flavors of your favorite summer salad are baked together into a warm and cheesy casserole. Serve it as a side dish (it’s delicious alongside grilled chicken), or double your portion to make it a meal. MORE+LESS-
Updated April 9, 2020
cups cooked quinoa (see “tips” section for instructions)
cup Progresso™ Chicken Broth
teaspoon garlic salt (or 2 cloves fresh garlic, finely chopped)
cup shredded mozzarella cheese
container (8 oz) mozzarella balls (ciliegine)
Heat oven to 400°F. In a 9x9-inch baking dish, stir together quinoa, chicken broth, garlic salt (or garlic), pepper and shredded mozzarella.
Top with tomatoes and mozzarella balls. Drizzle with olive oil.
Bake at 400°F for 45 minutes.
Top with fresh chopped basil. Serve warm.
- To cook quinoa: add 2 cups of uncooked quinoa to a pot full of 2 cups Progresso broth. Cover and cook at a simmer until most of the liquid has been absorbed, about 15-20 minutes. Remove and cool. Fluff with a fork.
- To make this vegetarian: use vegetable broth of choice in place of chicken broth in this recipe.
More About This Recipe
- If there is one flavor combo that encapsulates summer, it’s Caprese salad. And while a plate full of fresh mozzarella, basil and tomatoes is always a delicious option, here’s one more: a Caprese-inspired bake, with quinoa mixed in for added plant-based protein. Consider it the healthified summer version of a cozy pasta bake.A delicious one-dish dinner, or perfect side dish for potlucks, this recipe pairs beautifully with everything from grilled chicken to a crusty loaf of French bread, served with olive oil for dipping.Try tossing in leftover rotisserie chicken before baking for a heartier meal. Or stir in fresh grilled corn for extra seasonal flavor.