Italian Quinoa Bake
Makes 12 servings1 ½ cups uncooked quinoa
3 cups water
1 cup chopped onion
2 cloves garlic, chopped
12 oz. frozen soy crumbles
1 can (15 oz) tomato sauce
1 can (15 oz) diced tomatoes
2 tsp oregano
2 tsp basil
2 cups mozarella
oil for frying
1. Preheat oven to 350 In saucepan stir together quinoa & water; bring to boil, reduce heat, cover & simmer 15 minutes or until water is absorbed. Set aside
2. In large skillet, saute onion & garlic in oil; add soy crumbles, tomato sauce, diced tomatoes, oregano, & basil; simmer until heated through
3. In a 13 x 9 inch baking dish, layer ½ sauce, ½ quinoa, & ½ mozzarella. Repeat layers. Bake 35 minutes or until lightly browned on top.
3 cups water
1 cup chopped onion
2 cloves garlic, chopped
12 oz. frozen soy crumbles
1 can (15 oz) tomato sauce
1 can (15 oz) diced tomatoes
2 tsp oregano
2 tsp basil
2 cups mozarella
oil for frying
1. Preheat oven to 350 In saucepan stir together quinoa & water; bring to boil, reduce heat, cover & simmer 15 minutes or until water is absorbed. Set aside
2. In large skillet, saute onion & garlic in oil; add soy crumbles, tomato sauce, diced tomatoes, oregano, & basil; simmer until heated through
3. In a 13 x 9 inch baking dish, layer ½ sauce, ½ quinoa, & ½ mozzarella. Repeat layers. Bake 35 minutes or until lightly browned on top.
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