Good morning!! Here is a little throwback to summer. This meal reminds me of dinner times during the summer holidays cooking for friends and making brilliant memories. The bake has all the summery flavours in addition to having a warming feel for the beginning of the autumn season. This is great to serve for friends or family or just for you! If there are leftovers trust me that’s a good thing! 😊
1 onion, diced
2 garlic cloved, diced
1 tbsp olive oil
1 litre of vegetable stock
400g chopped tomatoes
2 tbsp of tomato puree
2 (125g) ball of mozzarella
1 large tomato, sliced
1 tbsp balsamic vinegar (glaze if you have)
10 basil leaves
- Heat up the olive oil in a large pot, add the onions and garlic and fry until soft. Add the dry quinoa and stir for 20 seconds. On high, add the chopped tomatoes, vegetable stock and tomato puree. Once it is boiling turn to low on the stove and cover for 20 minutes.
- Heat the oven to 200 C.
- In a baking dish, place half the mozzarella at the bottom of the dish. Add the quinoa and add another layer of mozzarella alternating with tomatoes. Drizzle the top with the balsamic vinegar and 5 basil leaves.
- Bake for 15 minutes until the cheese is golden and bubbling. Take out of the oven and add the rest of the basil.
To serve this dish I also roasted some onions and garlic separately to give a sweet caramelised taste.