Rating: 3.5 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
  • 10 Ratings
Source: Better Homes and Gardens


Recipe Summary

35 mins
5 mins
30 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a medium saucepan combine the water, the quinoa, and salt. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until water is absorbed. Let stand for 5 minutes; uncover and fluff quinoa with a fork. Set aside.

  • In a large saucepan combine marinara sauce and tomato paste. Stir over low heat until smooth. Stir in Parmesan cheese, cream, crushed red pepper, and black pepper. Bring to boiling; remove from heat. Add cooked quinoa; mix gently. Using a rubber spatula, fold in 3/4 cup of the grape tomatoes, the shredded mozzarella cheese, and 1/4 cup of the basil. Spoon mixture into the prepared baking dish, spreading evenly.

  • Top with fresh mozzarella. Bake, uncovered, about 30 minutes or until heated through. Top with the remaining 3/4 cup grape tomatoes and the remaining 1/2 cup basil. If desired, serve with bread.

Nutrition Facts

433 calories; fat 23g; cholesterol 70mg; saturated fat 13g; carbohydrates 33g; mono fat 5g; poly fat 2g; insoluble fiber 5g; sugars 7g; protein 23g; vitamin a 2106.8IU; vitamin c 11.6mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 4.2mg; vitamin b6 0.4mg; folate 89.3mcg; vitamin b12 0.4mcg; sodium 1040mg; potassium 693mg; calcium 606mg; iron 2.9mg.