Bruschetta Quinoa Casserole

My mom has been making this recipe for years (because she's been gluten free a little longer than I have). Recently, we adjusted the recipe to make it better fitted to our needs. So, where the recipe calls for mozzarella and Parmesan, we use vegan mozza and vegan parm. If you have no restrictions dairy wise, go ahead and use regular cheese. I made this recipe for the first time last week and I was impressed to learn that it is easy peasy! There are some steps that are a little more intricate, but it is all totally do-able!

This recipe is from a blog called The Iron You - you can find the original HERE. Let's get on to the recipe!

You will need 2 1/2 cups of cooked quinoa - so about 1 cup of uncooked quinoa coked following the instructions on your package of quinoa.

While the quinoa is cooking, prep the baking dish that you'll cook the casserole in (I use a 9x13'' dish, but there is definitely some flexibility here) - cut a clove of garlic in half and use the halved side of the garlic to spread about a Tablespoon of olive oil around the bottom of the baking dish. Set the baking dish aside until you are ready to fill it.

When the quinoa is cooked, transfer it to a heat safe dish and mix in 1 teaspoon of oregano, 1/4-1/2 teaspoon of red pepper flakes and a little salt and pepper.You can set the quinoa aside as you are working on this next part...

You can use the same pot the quinoa was just cooking in for this next step. Chop up one medium onion and sauté in a little bit of olive oil over medium heat until it is translucent. Add in 1 minced clove of garlic and sauté just until the garlic becomes fragrant. Then, add in 1 cup of tomato sauce and let it cook until the sauce comes to a gentle simmer. When the tomato sauce simmers, remove it from the heat and stir in 1/2 cup of Parmesan cheese (2 things to note - I used vegan Parmesan and I used a little less than 1/2 cup. Probably closer to 1/4 cup).

Next chop 1 cup of cherry tomatoes in quarters and wash a handful of basil. My handful of a basil was about 30-40 basil leaves but you could be as generous with the basil as you'd like. Grate about 1 cup of mozzarella cheese (I used vegan mozza and I used about 3/4 cup).

In a large bowl, combine the seasoned quinoa, the tomato sauce along with half of the cherry tomatoes, half of the basil and half of the mozzarella. I chopped my basil in small pieces before using it in the casserole, but this is personal preference. If you are okay with whole basil leaves in there; go for it!

When the quinoa is mixed in with the sauce, the cherry tomatoes and the basil, transfer it to the prepped baking dish. Use a spoon or a spatula even out the quinoa. Then, top the quinoa with the remaining cherry tomatoes and mozzarella cheese doing your best to sprinkle everything over the top as evenly as possible.

Preheat the oven to 375 degrees Fahrenheit and bake the casserole for 15-20 minutes. Then, turn the broiler on a let the casserole cook under the broiler until the cheese is bubbling. When the casserole comes out of the oven, let it sit for 5 minutes, then sprinkle the remaining basil over top.

We cut the casserole into rectangles to serve it and we usually serve it alongside a salad.

BRUSCHETTA QUINOA CASSEROLE
serves 4-6

ingredients
2 1/2 cups cooked quinoa (~ 1 cup of uncooked quinoa)
2 cloves garlic, minced
2 Tablespoons olive oil
1 teaspoon oregano
1/4-1/2 teaspoon red pepper flakes
salt & pepper, to taste
1 medium onion
1 cup tomato sauce
1/4 - 1/2 cup Parmesan cheese (use vegan cheese if necessary)
1 cup cherry tomatoes, quartered
handful of fresh basil (I recommend 30-40 basil leaves)
3/4 -1 cup mozzarella cheese

directions
1. Cook the quinoa following the instructions that come with your package of quinoa. When the quinoa is fully cooked, transfer it to a large, heat safe mixing bowl and set aside.
2. Prepare a 9x13'' baking dish (I use 9x13'' but there is some flexibility here). Cut a clove of garlic in half and use the halved clove of garlic to spread about a Tablespoon of olive oil around the baking dish. When the dish is prepped, you can set it aside
3.In the same pot that you cooked the quinoa, heat about 1 Tablespoon of olive oil over medium heat while you chop up the onion. When the oil is hot, add the chopped onion to the pot and sauté until the onion is translucent. Add in the minced garlic and sauté just until the garlic is fragrant. Next, add in the tomato sauce and bring the mixture to a gentle simmer.
4. When the tomato sauce comes to a simmer, remove it from the heat and stir in the Parmesan cheese.
5. Chop up the cherry tomatoes in quarters and grate the cheese. I chop up the basil into thin pieces as well, but you could leave it whole.
6. Mix the oregano, red pepper flakes and the salt and pepper into the quinoa. Then, mix the tomato sauce into the quinoa along with half of the cherry tomatoes, half of the mozzarella cheese and half of the basil.
7. Transfer the quinoa mixture into the prepared baking dish and use a spoon or a spatula to spread the quinoa mixture out as evenly as possible.
8. Top the casserole with the remaining cherry tomatoes and grated mozzarella cheese.
9. Preheat the oven to 375 degrees Fahrenheit and bake the casserole for 15-20 minutes. Then, turn the broiler on and let the casserole cook for 2 minutes until the cheese is bubbling. When the casserole comes out of the oven, let it sit for 5 minutes then sprinkle the remaining basil over the top of the casserole.

So easy, right? And so yummy! I would love to hear if you try this recipe!