Tomato Basil Quinoa Bake

Tomato Basil Quinoa Bake

Use organic ingredients whenever possible.

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  • Yield: Serves 6 1x


1 1/2 cups quinoa, rinsed

4 1/2 cups vegetable stock

34 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)

68 leaves fresh basil, chopped

Salt and freshly ground black pepper to taste



  • 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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Tomato Basil Quinoa Bake