Roasted Garlic and Tomato Quinoa Bake -

Roasted Garlic and Tomato Quinoa Bake

Discover the comfort of a warm Roasted Garlic and Tomato Quinoa Bake, perfect for chilly autumn days. This recipe blends hearty quinoa with sweet roasted garlic, juicy cherry tomatoes, and fresh spinach, topped with gooey mozzarella cheese. Easy to prepare, this dish is great for family dinners or meal prep. Enjoy the vibrant flavors and inviting aromas that will warm your kitchen and satisfy your cravings. Dive into the details and make this nutritious bake a staple in your home!

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Ingredients

1 cup quinoa, rinsed and drained

2 cups low-sodium vegetable broth

10 cloves garlic, peeled and left whole

2 cups cherry tomatoes, halved

1 medium red onion, diced

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (adjust to taste)

½ teaspoon salt (or to taste)

¼ teaspoon black pepper

1 cup fresh spinach, chopped

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

2 tablespoons olive oil

Fresh basil leaves for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C).

In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to a simmer, cover the saucepan, and cook for about 15 minutes, or until the quinoa is fluffy and all the liquid is absorbed. Remove from heat and set aside.

While the quinoa is cooking, prepare the vegetable mixture. In a large mixing bowl, combine the whole garlic cloves, halved cherry tomatoes, diced red onion, oregano, basil, red pepper flakes, salt, black pepper, and olive oil. Toss all the ingredients together until they are well coated with the olive oil.

Spread the garlic-tomato mixture onto a large baking sheet in an even layer. Roast in the preheated oven for 20-25 minutes. The garlic should become soft and golden, and the tomatoes should be blistered and aromatic.

After roasting, allow the garlic and tomatoes to cool for a few minutes. Squeeze the roasted garlic cloves out of their skins into the mixing bowl, discarding the skins. Mash the garlic with a fork until slightly smooth.

In the same bowl with the garlic and tomatoes, add the cooked quinoa and chopped spinach. Stir the mixture until the spinach wilts slightly and all ingredients are thoroughly combined.

Transfer the quinoa and vegetable mixture to a greased 9x13 inch baking dish. Evenly sprinkle the shredded mozzarella cheese on top, covering the mixture generously.

Return the dish to the oven and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.

Once baked, remove the dish from the oven and let it cool for a few minutes before serving. For a fresh touch, garnish with fresh basil leaves if desired, and serve warm.

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings