Quinoa Italian Style
Submitted by Bethaholic
Quinoa Italian style layers cooked quinoa with a lean beef and tomato sauce, ricotta, mozzarella, and parmesan like a gluten-free lasagna. A high-protein, lower-fat twist on the classic.
YIELD
7 servingsPREP
20 minCOOK
35 minREADY
60 minThis Italian-style quinoa bake takes the lasagna concept and swaps the noodles for cooked quinoa. You still get the layered meat sauce, dollops of ricotta, melted mozzarella, and a parmesan finish, but with more protein, more fiber, and no pasta to boil.
The meat sauce is classic Italian: lean ground beef sautéed with onion and garlic, simmered in tomato sauce and canned tomatoes with oregano, basil, and a pinch of sugar. That sugar isn’t sweetness for sweetness’ sake. It cuts the acidity of the canned tomatoes and rounds out the sauce.
Layering is where it comes together. Sauce, quinoa, ricotta, mozzarella, then repeat two or three times with sauce on top and parmesan as the crown. The quinoa absorbs some of the sauce as it bakes, taking on the tomato and herb flavors while keeping its slight crunch.
Part-skim ricotta and low-fat mozzarella keep this lighter than a traditional lasagna without sacrificing that stretchy, cheesy pull.
Chef Tips
- Cook the quinoa al dente. It will absorb more liquid during baking, so starting too soft means mushy layers.
- Slightly undercook the meat sauce. It finishes cooking in the oven, and an overcooked sauce turns dry and pasty.
- Microwave for 10 minutes if you’re in a rush, or bake for 35 at 350°F (175°C) for better browning on top.
- Let it rest 5 minutes after baking so the layers hold together when you scoop.
Variations
- Turkey version: Swap the ground beef for ground turkey to go even leaner.
- Vegetarian: Drop the meat and add sautéed mushrooms and spinach for a hearty, meatless take.
- Spicy: Add red pepper flakes to the sauce for some kick.
Ingredients
Directions
Preheat the oven to 350℉ (180℃) F if baking.
In a large nonstick skillet, sauté the onion and garlic until cooked.
Add the ground meat and water, tomato sauce, tomatoes, salt, oregano, sweet basil, and sugar and simmer until the ingredients are just cooked, or slightly underdone.
In a casserole, layer the sauce and quinoa, dollop some of the ricotta, sprinkle on some of the mozzarella and do another layer so that there are two or three with sauce on top.
Sprinkle on the Parmesan cheese and Microwave for 10 minutes or bake for about 35.
Serve hot.
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