Tuscan Quinoa And Tomato Bake Recipe

About this recipe

A hearty baked dish combining protein-rich quinoa with a tangy tomato sauce and fresh herbs, perfect for a flavorful lunch.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• 1 Kg Tomatoes 1kg
• 1 Bunch Spinach Fresh 1 Bunch
• - Oregano 100g
• 114G Thai Taste Basil Leaves, 114G
• 500 G Fresh Vine Tomato 500g
• NaN Aroy-D Coconut Milk
• 1 L Olive Oil – Organic
• 400 g Trs Turmeric Powder 400G
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole
• 400G Whole Chickpeas In Water

Instructions

1. 1. Preheat the oven to 200°C and grease a baking dish with olive oil.
2. 2. Rinse the quinoa thoroughly under cold water to remove bitterness.
3. 3. Cook the quinoa in boiling water for 12-15 minutes until fluffy, then drain and set aside.
4. 4. Blend fresh tomatoes into a smooth puree using a blender or food processor.
5. 5. Heat olive oil in a pan, add the tomato puree, turmeric, salt, pepper, oregano, and cook for 7-8 minutes.
6. 6. Stir in the coconut milk into the sauce and simmer for another 3-4 minutes.
7. 7. Mix the cooked quinoa with the spinach and half of the tomato sauce.
8. 8. Transfer the quinoa mixture into the greased baking dish, spreading evenly.
9. 9. Pour the remaining tomato sauce over the quinoa mixture, covering it completely.
10. 10. Garnish with fresh basil leaves and drizzle a bit of olive oil on top.
11. 11. Bake the dish in the preheated oven for 15-20 minutes until the top is slightly golden and bubbling.
12. 12. Let the dish cool for 5 minutes before serving hot.