soup and such

simple, fresh vegetarian soups and more


Caprese quinoa bake

This is an idea for quinoa that I’ve seen floating around on Pinterest in different forms. I finally decided to take the plunge and try it out. It was tasty!

caprese quinoa bake 2


We made this quinoa dish a few nights ago for dinner. It is basically a quinoa casserole made with mozzarella, tomato, and basil, and baked in the oven until hot and bubbly. We ate it with a green salad on the side. Overall, it was an easy and satisfying weeknight meal that will definitely go into the rotation. This is a good recipe to try when you’re in the mood for lasagna or pizza, but want to make something a wee bit healthier. Oh, and leftovers were great the next day for lunch, too.

Until next time! ~Inge

quinoa bake

Caprese quinoa bake
Inspired by a similar recipe here

1 cup uncooked quinoa, rinsed
2 cups water
1.5 cups marinara sauce (homemade or store-bought)
1 cup shredded mozzarella
¼ cup grated parmesan
Big handful of basil leaves, cut into thin ribbons
1 cup sliced grape or cherry tomatoes
½ teaspoon red pepper flakes
¼ teaspoon salt
¼ teaspoon pepper

1. First, prepare the quinoa. Combine the rinsed quinoa in a saucepan with the water and a pinch of salt. Bring to a boil, then cover and simmer for about 15 minutes, or until almost all of the water is absorbed. Remove from heat and let sit (covered) for about 5 minutes. Fluff with fork and set aside.

2. Combine cooked quinoa, marinara sauce, half of the mozzarella, and almost all of the sliced tomatoes in a medium bowl. Stir in the red pepper flakes, salt, and pepper. Then, fold in half of the basil. Transfer the quinoa mixture to a 2-quart baking dish that has been coated lightly with non-stick cooking spray or olive oil. Sprinkle the rest of the mozzarella and all of the parmesan cheese on top. Place the remainder of the sliced tomatoes on top.

3. Bake in a 350 degree oven for about 15 minutes, until hot and bubbly. The cheese should be a little brown and everything should be heated through. When it comes out of the oven, sprinkle on the rest of the basil and then let it sit for a few minutes before digging in. Enjoy with a big green salad on the side!


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happy new year + top posts of 2013

Happy new year to all! I hope that 2014 has great things in store for all of us.

I thought it would be fun to share the three most popular posts on Soup and Such in 2013:

#1 stuffed peppers with quinoa, spinach, and feta

Quinoa stuffed peppers with spinach and feta

Quinoa stuffed peppers with spinach and feta

#2 vegetable stew with corn + sage dumplings

veggie stew with dumplings

#3 asparagus and leek soup

Asparagus and leek soup

Asparagus and leek soup

And here are three of my favorite recipes I shared in 2013:

#1 smoky red lentil soup

smoky red lentil soup - yum!

smoky red lentil soup – yum!

#2 potato and summer squash torte

#3 apple clafoutis

apple clafoutis

Bon appetit, friends! ~Inge