Caprese Quinoa and Spiralized Zucchini Bake
- ½ cup white quinoa Bob’s Red Mill
- 1 cup water
- 2 medium zucchinis Blade A
- 1 tablespoon minced garlic
- 1 cup canned cannellini beans drained, rinsed
- ½ pint cherry tomatoes halved
- salt and pepper
- 1 cup mozzarella cheese
- fresh basil torn, to garnish
- olive oil to drizzle
Preheat the oven to 400 degrees.
Place the quinoa and water in a medium pot and bring to a boil. Once boiling, reduce heat to medium-low and cook until fluffy, about 10 minutes (or cook to package directions.)
Heat a large skillet over medium-high heat. Once pan is hot, add the zucchini noodles. Cook until al dente, about 5 minutes.
In a baking dish or baking sheet, lay out the zucchini noodles. Sprinkle evenly over with garlic, cannellini beans and tomatoes and evenly spread out the quinoa. Season with salt and pepper. Sprinkle evenly with mozzarella cheese. Transfer to the oven for 5-10 minutes or until cheese melts.
Immediately garnish with basil and if desired, a drizzle of olive oil. Serve.