Mini Broccolini Roasted Cherry Tomato Casseroles
Roasted cherry tomatoes and broccolini tops the creamy quinoa, and mozzarella cheese mini casseroles. Easy to make and just right for individual portions for a healthy and satisfying side dish.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
1 cup of cooked Quinoa
16 ounces of broccolini sliced
1 /2 pint of cherry tomatoes halved
2 tablespoons of olive oil
Fresh ground black pepper
1/4 teaspoon of red pepper flakes
8 ounces of shredded mozzerlla cheese
1 cup of unsweetened almond milk
1/2 teaspoon butter
1 clove of minced garlic
1/2 cup of whole wheat bread crumbs
Pre-heat oven to 425
Slice broccolini into thin slices (think little trees)
Toss broccolini and halved cherry tomatoes in olive oil to coat
Spread in a thin layer on a cookie tray lined with parchment paper the broccolini and cherry tomatoes.
Sprinkle with salt and place in over for about 20 minutes, until the broccolini starts to caramelize and the cherry tomatoes start to brown on the edges.
Place a medium saucepan on the stove and melt butter adding the garlic. Saute until the garlic has started to soften and brown.
Add the bread crumbs and cook for 2 minutes until brown and starting to crisp.
Transfer breadcrumbs to plate to cool.
In the sauce pan add cooked quinoa, with red pepper flakes, salt, and pepper stirring to combine.
Slowly add in almond milk over low heat stirring until combined.
Add 3/4 of the cup of cheese. Stir until melted.
Spray small individual ramekins with cooking spray.
Divide quiona mixture evenly into ramenkins
Top with roasted broccolini/cherry tomatoes
Divide and sprinkle remaining cheese on top
Divide and sprinkle breadcrumbs on top
Reduce heat in oven to 350. Place ramekins on a cookie sheet and roast for 10 minutes until mixture is browned and bubbling.
Serve and enjoy
This recipe makes 4-6 ramekins depending on the size. You can also make this in one large casserole dish.
- Serving Size: 4
- Calories: 253