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Baked Caprese Quinoa

Cooking
Time

25 m

Calories
per serve
Calories
/ serve

Serves

4

Lantern Studio

Ingredients

1/2 cup (100g) quinoa
420g jar pre-made favourite pasta sauce
2 tbsp tomato paste
375g CARNATION Light & Creamy Evaporated Milk
1 tbsp cornflour
1/3 cup (25g) shaved parmesan cheese
1/2 tsp minced chilli
1/2 cup (50g) mozzarella
350 g punnet mixed cherry tomatoes, halved
1/2 cup chopped basil

Method

  • 1

    Preheat oven to 200°C/180°C fan forced.  Cook quinoa according to packet instruction, keep warm.

  • 2

    Heat tomato sacue and tomato paste over low heat in a large saucepan.  In a large jug, blend cornflour with 1 tablespoon of CARNATION Light & Creamy Evaporated Milk, add remaining CARNATION Light & Creamy Evaporated Milk; add to pan with parmesan, and chilli; cook for 10 minutes or until thickened.

  • 3

    Remove from heat and stir in quinoa.  Fold in half of the mozzarella and half of the tomatoes, and half of the basil.  Pour into a 6 cup (1.5Litre) capacity baking dish.  Top with remaining tomatoes and mozzarella.

  • 4

    Bake for 20 minutes or until golden and brown.  Just before serving top with remaining basil.  Serve.

Nutrition

ENERGY (kJ) ENERGY (cal) PROTEIN TOTAL (g) FAT TOTAL (g) SATURATED FATS (g) CARBOHYDRATE (g) SUGARS (g) SODIUM (mg) DIETARY FIBRE (g) CALCIUM (mg)
Average Quantity per Serving: 349 g 1440 344 18.7 9.3 4.2 42.8 21.7 708 5.8 462.3
Average Quantity per: 100 g 412 98 5.4 2.7 1.2 12.3 6.2 203 1.7 132.5

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