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In the world of comfort food, few dishes manage to strike the perfect balance between indulgence and nutrition quite like the Creamy Tomato Basil Quinoa Bake. This delicious casserole is not only hearty and satisfying but also brimming with wholesome ingredients that cater to a variety of dietary preferences. With its rich flavors and creamy texture, it has quickly become a favorite among both vegetarians and vegans alike.

Creamy Tomato Basil Quinoa Bake

Indulge in the comfort of Creamy Tomato Basil Quinoa Bake, a dish that perfectly combines nutrition and flavor. Made with protein-packed quinoa, juicy tomatoes, and aromatic basil, it's a hearty option for vegetarians and vegans. Whether served as a main course or a side dish, this versatile bake is ideal for family dinners and meal prep. Packed with essential nutrients and delicious taste, it promises to be a favorite for all occasions. Enjoy a nourishing meal that satisfies!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth

1 can (14 oz) diced tomatoes, undrained

1 can (8 oz) tomato sauce

1 cup heavy cream (or coconut cream for a vegan option)

1 cup shredded mozzarella cheese (or dairy-free cheese)

1 cup fresh basil leaves, chopped

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon red pepper flakes (optional for heat)

Salt and pepper, to taste

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

1 tablespoon olive oil

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and all the broth is absorbed. Remove from heat and set aside.

      Prepare the Tomato Mixture: In a large mixing bowl, combine the undrained diced tomatoes, tomato sauce, heavy cream, half of the mozzarella cheese, chopped basil, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Stir until well mixed.

        Combine with Quinoa: Add the cooked quinoa to the tomato mixture and gently fold to combine, ensuring the quinoa is evenly coated with the creamy tomato sauce.

          Bake the Casserole: Grease an 8x8-inch (or similar size) baking dish with olive oil. Pour the quinoa and tomato mixture into the dish and spread it evenly. Sprinkle the remaining mozzarella cheese and the Parmesan cheese on top.

            Bake: Place the baking dish in the preheated oven and bake for about 25–30 minutes, or until the cheese is golden and bubbly.

              Finish and Serve: Remove the dish from the oven and let it cool for a few minutes. Garnish with additional fresh basil if desired. Serve hot, and enjoy your creamy tomato basil quinoa bake!

                Prep Time, Total Time, Servings:

                  15 minutes | 45 minutes | 4 servings