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Caprese Baked Quinoa

Caprese Baked Quinoa with Mixed Green Salad and Crispy White Beans

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In the summertime, we constantly crave a Caprese salad—the combination of mozzarella, sweet tomatoes, and fragrant basil work so perfectly together. So, we’re taking these flavors and transforming them into another favorite: a cheesy, hearty casserole. But, instead of the traditional pasta, we’re swapping in fluffy quinoa, which gets baked in a garlicky tomato sauce and topped with mozzarella and Parmesan. Mixed greens studded with crispy white beans round out this saucy, seasonal meal.
  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
  • Calories 830
  • Protein 34g
  • Total Carb 79g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • quinoa
    • 2/3 cup
    • quinoa
  • fresh mozzarella
    • 4 ounces
    • fresh mozzarella
  • plum tomatoes
    • 8 ounces
    • plum tomatoes
  • basil
    • 1/4 ounce
    • basil
  • shallots
    • 2
    • shallots
  • garlic
    • 2 cloves
    • garlic
  • white beans
    • 1 cup
    • white beans
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • 14.5-ounce can diced tomatoes
    • 1
    • 14.5-ounce can diced tomatoes
  • Champagne vinegar
    • 1 tablespoon
    • Champagne vinegar
  • grated Parmesan cheese
    • 1 ounce
    • grated Parmesan cheese
  • spring mix lettuce
    • 3 ounces
    • spring mix lettuce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium high-sided ovenproof pan
  • baking sheet
  • aluminum foil

Cooking Steps

  1. Cook Quinoa

    Cook Quinoa

    Preheat oven to 450°F. In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover, and simmer until water is evaporated and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.

  2. Prepare Ingredients

    Prepare Ingredients

    While quinoa cooks, thinly slice mozzarella. Rinse all produce. Thinly slice plum tomatoes. Roughly chop or tear basil leaves, discarding stems. Peel shallots, halve, and thinly slice. Mince garlic. Rinse white beans.

  3. Cook Tomato Sauce

    Cook Tomato Sauce

    Heat 1 tablespoon olive oil in a medium high-sided ovenproof pan over medium-high heat. When oil is shimmering, add shallots. Sauté, stirring, until browning, about 3 minutes. Stir in crushed red pepper (skip or use half for less heat) and garlic until fragrant, 1 minute. Add diced tomatoes and their juices. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until sauce begins to thicken, 5 minutes more. Remove from heat.

  4. Roast Beans and Make Dressing

    Roast Beans and Make Dressing

    While sauce simmers, on a baking sheet, toss beans with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired, then spread in a single layer. Roast until slightly browned and crispy, 12-15 minutes. Meanwhile, in a large bowl, whisk together Champagne vinegar, 2 tablespoons olive oil, ⅛ teaspoon salt, and black pepper as desired. Set aside until ready to serve.

  5. Assemble and Bake Quinoa

    Assemble and Bake Quinoa

    Once cooked, add quinoa to pan with tomato sauce, along with Parmesan and half of basil. Stir to combine, then spread in an even layer. Arrange plum tomato and mozzarella slices on top, alternating and overlapping to completely cover quinoa. Cover with foil. Bake, together with beans, until cheese is melted, about 8 minutes. Remove foil and continue baking until cheese begins to brown, 5-7 minutes more.

  6. Plate Caprese Baked Quinoa

    Plate Caprese Baked Quinoa

    Once roasted beans have cooled slightly, add to bowl with dressing, along with mixed greens. Toss to coat. Drizzle top of baked quinoa with olive oil, and sprinkle over remaining basil, plus salt and black pepper to taste. Enjoy Caprese baked quinoa with mixed green salad and crispy white beans.

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