Serving for 6 | Prep Time 30 Minutes | Total Time 1 Hour
Ingredients:
1. 1 Cup Quinoa
2. 2 Cups Vegetarian Broth
3. 16 Ounces of Sliced Mozzarella
4. 3 Large Tomatoes
5. 3 Cups Fresh Spinach
6. 4 Cloves of Garlic
7. 8 Ounces of Chopped Artichoke Hearts
8. 4 Ounces of Pesto. 9. ½ Cup of Fresh Basil
10. ¼ Cup Grated Parmesan
11. Salt, Pepper and any other Seasonings you might like. 12. 🍷
* For a vegan friendly recipe just switch the cheese to a non-dairy option!!
Prepare the quinoa as per the packaged instructions but replace the 2 cups of water with the 2 cups of vegetable broth or my personal favorite, vegetable bouillon (2 tablespoon bouillon in 2 cups hot water).
Pre-heat oven to 400 degrees.
In a 9”X 9” baking dish, add 2 of the tomatoes that are chopped into bite size pieces, cooked quinoa, spinach, chopped or pressed garlic, salt, pepper along with seasoning. Layer evenly.
Top the dish with the remaining sliced tomato, sliced mozzarella, drizzled pesto and sliced basil.
Bake uncovered for 30 minutes.
Restaino's Kitchen 