We have already had some serious snow in Aspen! Snow means two things–ski season is officially here and when we aren’t on the slopes, we are cuddled up and cozy at home. I love making one pot dishes and Cozy Caprese Quinoa Bake is right up my alley. When I was pregnant with Zelda (which seems like forever ago) I was obsessed with salted tomatoes. That snack was my jam the entire summer and this feels like a winter nod to an old favorite. Not to mention, I get to incorporate one of my favorite kitchen tricks–instead of cooking quinoa in water grab your favorite stock (we used chicken but veggie works too!). It adds so much extra flavor.

While the quinoa is cooking, roast your tomatoes and garlic, and slice the mozzarella and tomatoes. Once the quinoa is ready to go, you simply add the tomatoes and garlic together, place the mix into a skillet (or your best baking dish), layer the tomatoes and mozzarella and pop it in the oven. Once it is ready, the cheese is golden brown and bubbly. I cannot think of a better dish to eat on a cold fall (or winter) day! What is your favorite cold weather dish? Tell us in the comments below!

Cozy Caprese Quinoa Bake
  • Prep time:20min
  • Cook time:20min
  • Total time:45min
  • Yield: 1
  • Serves: 2-3

This is the perfect stay-in-and-chill cold weather dish!

ingredients
  • ¾ Cup Uncooked Quinoa
  • 1 ½ Cups Chicken Broth
  • 1 Cup Cherry Tomatoes, Halved
  • 1 Tablespoon + ½ Teaspoon Olive Oil
  • ¼ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 1 Teaspoon Minced Garlic
  • 2 Tablespoons Basil, Thinly Sliced
  • 2 Tablespoons Shredded Mozzarella
  • 1 Ball Mozzarella Cheese, Sliced
  • 1 Beefsteak Tomato
  • 1 Tablespoon Balsamic Vinegar
instructions
  1. Preheat the oven to 375 degrees.
  2. In a saucepan, bring the quinoa and chicken broth to a boil. Lower to simmer and cook, covered, for 10 minutes, until the liquid has been absorbed. Add small amounts of water throughout if necessary. Set aside.
  3. While the quinoa is cooking, place the halved cherry tomatoes on a baking sheet and drizzle with 1 Tablespoon olive oil. Sprinkle with salt and pepper. Roast for 7-12 minutes.
  4. Place ½ teaspoon olive oil in a small pan and add the garlic. Cook over medium heat until golden brown and fragrant.
  5. In a large bowl, mix together the quinoa, garlic, and cherry tomatoes.
  6. Transfer the mix to an iron skillet and season with salt and pepper.
  7. Layer overlapping mozzarella slices and beefsteak tomato slices on top. Sprinkle with shredded mozzarella.
  8. Bake for 20 minutes or until the cheese is golden brown.
  9. Remove from the oven and garnish with fresh basil and a sprinkle of balsamic.
  10. Serve to your crew for dinner!
notes

Zelda’s Task: Arranging the mozzarella and tomatoes on top!

shopping list
Produce
  • Cherry Tomatoes
  • Minced Garlic
  • Basil
  • Beefsteak Tomato
Dairy
  • Mozzarella Cheese Ball
  • Shredded Mozzarella Cheese
Oils & Spices
  • Extra Virgin Olive Oil
  • Chicken Broth
  • Salt & Pepper
  • Balsamic Vinegar
Grains
  • Quinoa
pin it in your style