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Jeanne’s quinoa caprese

Jeanne’s quinoa caprese

It’s simple, easy to prepare and a perfect way to eat vegetables. You can serve it as a side dish for 6 to 8 people or double your portion to make it a meal for 4.

Jeanne's quinoa caprese recipe

2 July 2020
: 6-8 as a side dish
: 20 min
: 20 min
: 50 min
: easy

Double your portion to make it a meal for 3 to 4 people and use a lot of basil. Keeps for about 4 days in the fridge. You can eat cold or reheat and serve warm.


  • 250gr grape tomatoes or 3 large tomatoes
  • 1 eggplant
  • 1 courgette
  • 1 or 2 red onions
  • 250gr ricotta cheese
  • 2 balls fresh mozzarella or 2 containers mini mozzarella cheese balls
  • 250gr quinoa
  • 1 tomato passata sauce (690g)
  • 1 garlic clove
  • a large bunch fresh basil
  • salt
  • black pepper
  • herbs of Provence or thyme and oregano
  • chicken or vegetable broth
  • 2 TSP olive oil
  • Step 1 Preheat the oven to 180°. Cook the quinoa according to package instructions using broth in the water and a pinch of salt. In the meantime fry thinly sliced onion and garlic in a large saucepan with olive oil. Cut the eggplant and courgette in cubes and add to the preparation. Cook for 5-10 min. Top with your favorite tomato passata sauce, stir well and chop half the basil leaves. Let it cook over low heat 10 min with salt and pepper. Mix the cooked quinoa and the ricotta cheese, add more basil leaves and half the tomatoes. Once combined, pour the entire quinoa mixture into a large gratin dish. Top with the mozzarella slices and the remaining tomatoes. Bake for 15 to 20 minutes.
  • Step 2 Remove from the oven and top with the the last basil leaves and let it sit 10 minutes before serving.

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