If your resolution was to stay healthy this year, this recipe can help you do it! Chef Jennifer Zirkle-Grawburg otherwise known as "The Ginger Chef" came to 13 ON YOUR SIDE to show us how it's done!

Quinoa Caprese Bake
Serves: 4

Ingredients:

  • 1 1/4 cups uncooked quinoa
  • 2 cups vegetable stock
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 TBSP Extra Virgin Olive Oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup cherry tomatoes, sliced in half
  • 5 large basil leaves
  • 4 oz parmesan cheese
  • 8 oz fresh mozzarella
  • 3 Roma Tomatoes, sliced
  • 1/4 in 1/4 cup Balsamic Vinegar
  • salt and pepper to taste
  • 5 oz arugula leaves, washed and dried
  • 2 TBSP good Traditional Balsamic Vinegar (preferably 18yr or older)
  • 2 TBSP good extra virgin Olive Oil

Directions:

  1. In a small saucepan, heat evoo over medium heat.
  2. Sauté minced shallots and garlic for 1 minute until softened.
  3. Add uncooked quinoa and lightly toast for 30 seconds. Add salt and pepper.
  4. Add vegetable stock and cook quinoa uncovered for 15 minutes over low heat.
  5. Turn off heat, cover and let quinoa stand another 10 minutes. Fluff with a fork.
  6. Add balsamic vinegar, cherry tomatoes, basil, and Parmesan cheese to quinoa.
  7. Place quinoa mixture in a casserole dish.
  8. Slice mozzarella and roma tomatoes to 1/4 inch thickness.
  9. Alternately, line top of quinoa mixture with tomato and mozzarella.
  10. Cook in a 400˚F oven for 15 minutes or until mozzarella is bubbly and begins to turn brown.
  11. In a separate bowl, toss Arugula with good extra virgin olive oil and balsamic vinegar. Salt and Pepper to taste.
  12. Serve Quinoa Bake warm with Arugula Salad on top.

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