Even though I know that I’ve been there too, it’s just so amusing to poke fun at those
newbies that mispronounce quinoa. Aka my boyfriend. He can be very wary about trying new foods sometimes, and this was the perfect way to introduce him to quinoa.
For vegetarians and vegans quinoa is simply the best since it’s high in protein and contains essential amino acids. Although I’ve worn myself out trying to get him to adapt the lifestyle I lead, it is always a small victory when I make something healthy that he enjoys. And I knew that he couldn’t resist something covered in fresh mozzarella cheese 🙋
With cherry tomatoes, fresh mozzarella and basil this dish is reminiscent of a caprese salad with the additional of mushrooms (which are optional). My inspiration from this dish can be found here before I modified it to my taste.
Baked Quinoa Skillet
- 3/4 cup quinoa
- 1 tbsp coconut oil
- 1 tbsp minced garlic
- 1.5 cups sliced baby bella mushrooms
- 1.5 cups marinara sauce (I used Newman’s Own Organic Tomato Basil)
- 1 cup of cherry tomatoes, sliced in half and divided
- large bunch of basil leaves, chopped and divided
- 8 oz fresh mozzarella pearls, divided
Preheat oven to 375°. Combine quinoa with 1.5 cups of water in a covered saucepan and bring to a boil. Simmer for 15 minutes or until the water is absorbed.
Meanwhile,melt coconut oil in skillet over medium heat and add garlic and mushrooms. Cook for 5-10 minutes or until mushrooms are tender.
Fold in the cooked quinoa, marinara sauce, half of the cherry tomatoes, a third of the mozzarella pearls and half of the chopped basil to the skillet. Top with the remaining mozzarella, tomatoes, and basil.
Bake for 20-25 minutes or until cheese is melted and lightly browned.