While making our dinner menu for the week, Jason requested my Eggplant Parmesan Sticks. We needed something to have with them and I decided I'd do something with quinoa for some protein. We love my Caprese Pasta, so I decided to change it up just a bit and make it with quinoa! This is the full recipe, but I cut it in half tonight.
1 cup uncooked quinoa, rinsed and drained
2 tsp olive oil
1/2 tsp dried basil
1 pint cherry or grape tomatoes
3 garlic cloves
8 oz fresh mozzarella, diced
1/4 cup fresh basil, chopped
1. Heat oven to 425. Cook quinoa as directed on the package. Combine the tomatoes, garlic cloves, dried basil, olive oil and a pinch of kosher salt. Place in a casserole dish and roast in the oven until the tomatoes begin to burst, about 20 minutes.
2. Remove the roasted garlic cloves from the peel and add into the quinoa. Mix until the garlic has been evenly distributed. Gently stir in the tomatoes, mozzarella and basil. Serve and enjoy!
Nutrition Info: Cals: 200, Protein: 8g, Fiber: 3g, Sodium: 66mg, Carbs: 24g, Fat: 8g