Baked Cherry Tomato Quinoa Casserole with Mozzarella + Pesto - Ends + Stems with Chef Alison
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Ingredients
- 2 cups Quinoa
- 3 1 ⁄ 2 cups Water
- 2 teaspoons Kosher Salt
- 1 Onion
- 3 ⁄ 4 cup Extra Virgin Olive Oil
- 5 cloves Garlic (divided)
- 1 pint Cherry Tomatoes
- 1 Egg
- 4 ounces Fresh Mozzarella
- 1 1 ⁄ 2 cups Parmesan Cheese
- 1 1 ⁄ 2 bunches Basil
- 3 Tablespoons Pine Nuts
- 3 ⁄ 4 teaspoon Cider Vinegar
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