Tomato Basil Quinoa Bake
Tomato Basil Quinoa Bake
Ingredients
- 1 1/2 cups quinoa rinsed
- 4 1/2 cups vegetable stock
- 3-4 garlic cloves finely minced
- 1 medium sweet onion diced
- 1 1/2 cups cherry or grape tomatoes halved
- 12 oz. lima beans rinsed and drained
- 8 oz. fresh baby spinach leaves
- 1/2 cup dried cranberries
- 2 Tbsp basil paste
- 1/4 tsp crushed red pepper flakes optional
- 6-8 leaves fresh basil chopped
- Salt and freshly ground black pepper to taste
Instructions
- In a medium pot, combine quinoa and broth and bring to a boil.
- Reduce to a simmer.
- In a large dutch oven, heat extra virgin olive oil over medium heat.
- Add garlic and onion to dutchoven and cook for 1-2 minutes. (onions should soften)
- Now add tomatoes and both types of basil and beans.
- Cook for 3-5 minutes.
- Take pot of quinoa and broth and pour into tomato mixture.
- Season and allow to simmer uncovered until quinoa absorbs broth and is cooked all the way through. (Save a bit of broth just in case you need to add it to quinoa if broth is absorbed too quickly)
- When quinoa is done cooking, add spinach, red pepper flakes and dried cranberries.
- Stir to wilt spinach.
- Top with some more red pepper flakes (optional)
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