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Italian Baked Quinoa with Fresh Tomato Topping

Wendy Polisi
  • 83 minutes
  • Serves 12

INGREDIENTS

1 lb

Ground beef or vegan beef substitute

1/4 cup

Basil, fresh

1 tsp

Garlic

1 tsp

Garlic powder

2 cups

Grape tomatoes

1

Green bell pepper

1

Onion

14 1/2 oz

Tomatoes, fire roasted

2

jars Tomato sauce

6 cups

Quinoa, cooked

1/4 tsp

Black pepper, ground

1 tbsp

Italian seasoning

1/2 tsp

Red pepper

1 1/2 tsp

Sea salt

1

Tomato topping, Fresh

1 tbsp

Olive oil, extra virgin

1 tbsp

Olive oil

3/8 cup

Red wine vinegar

12 oz

Provolone cheese (sliced or daiya mozzarella shreds)

12 ounces mozzarella (shredded or Daiya shreds)