The first time I tasted quinoa, I wasn't really a fan. Honestly, I don't I cooked it long enough, making it feel like I was eating half cooked rice, which as you could imagine, wasn't very pleasant. So, I found, to cook quinoa, all it is is 1 part quinoa to 2 parts liquid. Bring it to the boil, reduce the heat and simmer for 15-20 minutes. This recipe calls for cooked quinoa.
- 2 cups cooked quinoa
- 1 cup of your favourite pasta sauce
- 2 tablespoon tomato paste
- 1/3 cup heavy cream
- 1/3 cup parmesan cheese
- 1 cup mozzarella, divided
- 1 cup tomatoes, halved
- 6 leaves of basil cut into ribbons
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
1. Preheat oven to 180 degrees celcius/.
2. Heat tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in heavy cream, parmesan, salt and pepper. Remove from the heat and stir in the quinoa.
3. 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 8x8 or 9x9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with shredded mozzarella and the remaining tomatoes.
4. Bake for 10 to 15 minutes or until cheese is golden and bubbly.
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