Ingredients
2 c. quinoa, rinsed and drained
2 tbsp. extra-virgin olive oil
2 small shallots, minced
3 cloves garlic, minced
2 c. cherry tomatoes, halved
8 oz. fresh part-skim mozzarella, shredded
kosher salt
Freshly ground black pepper
3 heirloom tomatoes, sliced into 1/4"-thick rounds
8 oz. fresh part-skim mozzarella, sliced
1/4 c. cup packed basil leaves, thinly sliced
1/4 c. balsamic vinegar
Preparation
Step 1Preheat the oven to 400° and lightly coat a 9-inch pie plate with cooking spray. Step 2In a large pot over medium heat, cook the quinoa in 4 cups of water until tender, 15 minutes.Step 3In a medium skillet over medium heat, heat oil. Add the shallots and garlic and sauté for 2 minutes. Add the cherry tomatoes and cook for 2 to 4 minutes while stirring. Step 4In a large bowl, combine the quinoa with the sautéed tomato mixture, then stir in the mozzarella, salt, and pepper and transfer to the pie plate.Step 5Starting in the center and overlapping them slightly, arrange the tomato and mozzarella slices in a small spiral over the filling. Step 6Bake for 30 minutes. Sprinkle basil on top, drizzle with balsamic vinegar, and serve.
