This dish really surprised me. I was expecting it to be, well, a little bland. It is quinoa after all (lol)...but I was pleasantly surprised with just how good it was. We will definitely be making it again.
What you will need:
1 1/2cups uncooked quinoa, rinsed and drained
1 1/2 cups cherry tomatoes/regular tomatoes (whatever tomatoes you have on hand)
2 green onions, diced
2-3 garlic cloves, minced
1/2 cup fresh basil chopped
6 oz of fresh mozzarella, sliced into thin rounds
1/2 cup shredded sharp cheddar cheese
2-3 tablespoons of olive oil
salt and pepper, garlic salt
2 large tomatoes, sliced
What you will do:
Preheat oven to 400f
In a medium sized pot, bring quinoa and 2 cups of water to boil. Lower heat and allow to simmer, covered for about 15 minutes. It is finished when all of the water is absorped and quinoa is fluffy. Remove from heat and allow it to rest for about 10 minutes.
While quinoa is cooking, halve the cherry tomatoes, and quarter larger ones, and place on paper lined cookie sheet. Drizzle with 1 tablespoon of olive oil and garlic salt and pepper. Place in oven and cook for around 12 minutes, or until skins are tender and ready to burst. Remove from oven.
Heat 1 tablespoon of olive oil in 12in cast iron skillet and add minced garlic and green onions. Cook for 2-3 minutes, or until garlic is fragrant. Add cooked quinoa, roasted tomatoes and chopped basil. Mix. Stir in the shredded cheddar and season with salt and pepper. Smooth top of dish with spatula. Start in the center and overlap sliced mozzarella and sliced, large tomatoes until entire top of quinoa is covered. Place tin foil over the top and cook for 15 minutes. After 15 minutes turn broil to high and brown top of cheese. Be careful to not burn it, it only takes a few minutes, and you may need to rotate your skillet to get even broiling. Carefully remove from oven and top with a little more chopped basil and enjoy!
*recipe adapted from here.