Baked Caprese Quinoa

  • cooking time
    25 m
  • serves
    4
1/2 cup (100g)
quinoa
420g jar
pre-made favourite pasta sauce
2 tbsp
tomato paste
375g CARNATION
Light & Creamy Evaporated Milk
1 tbsp
cornflour
1/3 cup (25g)
shaved parmesan cheese
1/2 tsp
minced chilli
1/2 cup (50g)
mozzarella
350 g
punnet mixed cherry tomatoes, halved
1/2 cup
chopped basil
ENERGY
(kl)
PROTEIN TOTAL (g)
FAT
TOTAL (g)
SATURATED FATS (g)
CARBOHYDRATE
(g)
SUGARS
(g)
SODIUM
(mg)
DIETARY FIBRE
(g)
CALCIUM
(mg)
Average Quantity
per Serving:
349 g
1440
18.7
9.3
4.2
42.8
21.7
708
5.8
462.3
Average Quantity
per:
100 g
412
5.4
2.7
1.2
12.3
6.2
203
1.7
132.5

Method

  1. Preheat oven to 200°C/180°C fan forced. Cook quinoa according to packet instructions, keep warm.

  2. Heat tomato sauce and tomato paste over low heat in a large saucepan. In a large jug, blend cornflour with 1 tablespoon of CARNATION Light & Creamy Evaporated Milk add remaining CARNATION Light & Creamy Evaporated Milk; add to pan with parmesan, and chilli; cook for 10 minutes or until thickened.

  3.  

    Remove from heat and stir in quinoa. Fold in half of the mozzarella and half of the tomatoes, and half of the basil. Pour into a 6 cup (1.5Litre) capacity baking dish. Top with remaining tomatoes and mozzarella.

  4. Bake for 20 minutes or until golden and brown. Just before serving top with remaining basil. Serve