Quinoa Cocottes

Name: Quinoa Cocottes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: Quinoa 1 ¼ cup; Peeled tomatoes ¾ cup; Mozzarella cheese 1 ¾ cup; Parmigiano Reggiano PDO cheese 2.8 oz; Basil 5 leaves; Extra virgin olive oil 2 ¼ tbsp; Fine salt to taste

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467

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 467
Carbohydrates g 34.1
of which sugars g 2.1
Protein g 23.8
Fats g 26.2
of which saturated fat g 10.89
Fiber g 4.2
Cholesterol mg 41
Sodium mg 513

Difficulty: Easy
Prep time: 15 min
Cook time: 35 min
Makes: 6 pieces

PRESENTATION

Quinoa cocotte is, honestly, a fantastic way to shake up the usual quinoa scene. This versatile South American grain is super adaptable—salads, burgers, cookies, you name it—but this recipe? Well, it's something fresh. Baked right in the oven, it gives you a golden top and a warm, moist bite every time. Imagine a quinoa casserole with a twist—each serving is packed with melty mozzarella and bright tomato, which is great. It's light and interesting, and perfect for those avoiding gluten. I mean, it fits seamlessly into any lineup of easy quinoa meals. Trying something new? Or just need a simple dish for a group? This brings a different vibe to the table and really makes you see quinoa in a whole new light.

In South America, quinoa has been a staple forever. But here's the thing, this baked version feels special enough for a holiday table—think Christmas starters—or just as good for laid-back dinners with friends. Each cocotte comes out of the oven steaming and crispy at the edges. Seriously good. The combo of tomatoes and mozzarella gives that gooey comfort everyone loves in a good quinoa bake or quinoa oven dish. Some regional styles add herbs or a bit of chili for a kick, and you might see different cheeses or veggies, depending on what's available. What really stands out is the balance between the savory grain, the tangy tomato, and the creamy cheese. This is one of those healthy quinoa dishes that keeps things festive and fun, yet so so simple and unfussy. Whether you're a fan of Andean cuisine or just want a new way to serve something gluten-free, these quinoa cocottes make a meal that's both homey and kinda adventurous at the same time. They're a great choice for informal dinners or special occasions—offering a warm, satisfying option that delights every time.

How to prepare Quinoa Cocottes

To prepare the quinoa cocottes, start by cutting the mozzarella into cubes 1, place it in a strainer set over a bowl and leave it like this for about 30 minutes 2: this way, the excess whey will drain to the bottom 3.

In the meantime, put a pot of water on the stove and bring it to a boil. Place the quinoa in a fine mesh strainer and rinse 4. At this point, the water in the pot should be at temperature, so pour in the quinoa and let it cook for about 15 minutes (or as indicated on the package) 5. Then drain and let it cool for a quarter of an hour 6.

You have the necessary time to crush the peeled tomatoes in a bowl 7, salt and add the basil leaves by tearing them by hand 8. Pour the quinoa into a larger container 9,

add the tomato sauce 10 and then the mozzarella cubes, making sure to save some because you will need them later 11. Season with grated Parmesan 12

and extra virgin olive oil 13 and finally mix carefully to combine all the ingredients 14. With the obtained mixture, fill 6 cocottes of 3 1/3 inches in diameter and 2 inches in height, there's no need to butter them first 15.

Level the surface and sprinkle it with the last mozzarella cubes 16 and then place all the cocottes on a baking sheet. Bake in a preheated oven, in static mode, at 392°F for 15 minutes; then continue baking for 5 minutes in grill mode at 464°F (if your oven cooks in convection mode, you can leave it at the same temperature, making sure it doesn't burn, then decide if you want to grill it) 17. Your irresistible quinoa cocottes are ready, enjoy 18!

Storage

The quinoa cocottes can be stored in the refrigerator for 2-3 days and reheated as needed.

If you prefer, you can prepare them in advance, up to a day before, and then bake them on the spot.

If desired, they can be frozen after cooking, as long as fresh ingredients were used.

Advice

Remember to rinse the quinoa because the saponin on the surface makes it bitter.
Instead of mozzarella, you can use other fresh cheeses, perhaps some primo sale!

For the translation of some texts, artificial intelligence tools may have been used.

Quinoa Cocottes

PRESENTATION

How to prepare Quinoa Cocottes

Storage

Advice

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