SarahThis Italian baked quinoa with fresh tomato topping lunch recipe is my favorite casserole recipe. This casserole is a healthy dish for a perfect lunch. This recipe is gluten free and delicious treat that the all family love to eat.
Previous post about How to Make Asparagus and Strawberry Salad with Balsamic and Basil Lunch Recipe
This Italian baked quinoa with fresh tomato topping can be a perfect lunch for a holiday or you are going to a picnic then this will be the best companion for you to enjoy your treat. Try this recipe in your kitchen and hope you will love to eat it. Serve to your family and enjoy the compliments.
How to Make Italian Baked Quinoa with Fresh Tomato Topping Lunch Recipe
|
Rate this recipe!
Print Recipe
This recipe has been added to your Meal Plan
|
This Italian baked quinoa with fresh tomato topping lunch recipe is my favorite casserole recipe. This casserole is a healthy dish for a perfect lunch. This recipe is gluten free and delicious treat that the all family love to eat.
How to Make Italian Baked Quinoa with Fresh Tomato Topping Lunch Recipe
|
Rate this recipe!
|
Print Recipe
|
This Italian baked quinoa with fresh tomato topping lunch recipe is my favorite casserole recipe. This casserole is a healthy dish for a perfect lunch. This recipe is gluten free and delicious treat that the all family love to eat.
| Servings | Prep Time | Cook Time | Passive Time |
| 12 | 15minutes | 35minutes | 1hour |
| Servings | Prep Time |
| 12 | 15minutes |
| Cook Time | Passive Time |
| 35minutes | 1hour |
Nutrition Facts
How to Make Italian Baked Quinoa with Fresh Tomato Topping Lunch Recipe
Amount Per Serving
Calories 511 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 67mg 22%
Sodium 905mg 38%
Potassium 823mg 24%
Total Carbohydrates 41g 14%
Dietary Fiber 5g 20%
Sugars 5g
Protein 26g 52%
Vitamin A 31%
Vitamin C 41%
Calcium 38%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 onion chopped
- 1 green bell pepper chopped
- 1 pound ground beef or vegan beef substitute (I like Beyond Meat)
- 24 ounce tomato sauce two jars
- 14.5 ounces tomatoes fire roasted
- 1/4 cup red wine vinegar
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper crushed
- 1 teaspoon sea salt
- 12 ounces mozzarella shredded or Daiya shreds
- 6 cups cooked quinoa
- 12 ounces provolone cheese sliced or Daiya mozzarella shreds
- Fresh Tomato Topping:
- 2 cups grape tomatoes halved
- 1/4 cup basil fresh and chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon garlic minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper grounded
- 1/4 teaspoon black pepper grounded
Servings:
Units:
|
Ingredients
Servings:
Units:
|
Nutrition Facts
How to Make Italian Baked Quinoa with Fresh Tomato Topping Lunch Recipe
Amount Per Serving
Calories 511 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 67mg 22%
Sodium 905mg 38%
Potassium 823mg 24%
Total Carbohydrates 41g 14%
Dietary Fiber 5g 20%
Sugars 5g
Protein 26g 52%
Vitamin A 31%
Vitamin C 41%
Calcium 38%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.
|
Instructions
- Preheat oven to 350 degrees. Spray a 13 x 9 baking dish with non-stick cooking spray. Set aside.
- Heat oil in a large skillet over medium high heat. Add onion and pepper and cook for 8 minutes. Add ground beef or beef substitute and cook until browned, about 5 minutes.
- Drain if necessary. Add tomato sauce, tomatoes, vinegar, Italian seasoning, garlic powder, crushed red pepper and salt. Reduce heat to medium low and cook for 15 minutes.
- Place mozzarella and quinoa in a large bowl and toss with sauce. Transfer to prepared dish and top with provolone.
- Bake for 25 minutes, until bubbly. Let stand for 10 minutes and then top with Fresh Tomato Topping.
- Meanwhile, To make the Fresh Tomato Topping, combine tomatoes, basil, vinegar, olive oil, garlic, sea salt and ground black pepper and allow to sit at room temperature for 30 minutes.
Recipe Notes
Serve and Enjoy with your family.
