Tomato Basil Quinoa Bake

Tomato Basil Quinoa Bake

  • 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
  1. In a medium pot, combine quinoa and broth and bring to a boil.
  2. Reduce to a simmer.
  3. In a large dutch oven, heat extra virgin olive oil over medium heat.
  4. Add garlic and onion to dutchoven and cook for 1-2 minutes. (onions should soften)
  5. Now add tomatoes and both types of basil and beans.
  6. Cook for 3-5 minutes.
  7. Take pot of quinoa and broth and pour into tomato mixture.
  8. 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)
  9. When quinoa is done cooking, add spinach, red pepper flakes and dried cranberries.
  10. Stir to wilt spinach.
  11. Top with some more red pepper flakes (optional)