Here at Stone Bake we like to try a variety of different ingredients in our recipes, so we thought why not experiment with one of the most popular health foods out there: Quinoa. This Tuscan Quinoa bake is sure to become a wood fired favourite and is full of delicious fresh and vibrant flavours. What’s even better is it’s super healthy and easy to make- perfect for the spring months ahead or a Mother’s Day treat.
- 75ml olive oil
- 85g sun-dried tomato pesto
- 1tbsp dried basil
- 2tsp dried oregano
- 1tsp dried parsley
- 1tsp dried dill
- 1tsp crushed red pepper
- 1-2 cloves of garlic
- Salt and pepper to season
- 75g kalamata olives, halved
- 75g roasted, marinated artichokes, roughly chopped
- 2tbsp pickled pepperoncini
- 570g Quinoa, cooked
- 230g Ricotta Cheese
- 230g Mozzarella cheese
- 3 red peppers, sliced
- 115g pecorino cheese, grated
- Cherry tomatoes and fresh basil to garnish
Firstly you will need to fire up your wood fired oven to its optimum temperature allowing time for your oven to cool to 180°c.
Now add the olive oil, sun dried tomato pesto, dried herbs, crushed pepper and garlic into a large high heat casserole dish. Add in the cooked Quinoa, olives, artichokes and pepperoncini’s. Give it a good stir until the ingredients have all been equally distributed. Then scoop in the ricotta cheese and mix until everything is well combined.
Sprinkle over the mozzarella cheese and red peppers, along with the pecorino and a quick drizzle of olive oil. Pop it in your wood fired oven for 40- 45 minutes and take out once the top is looking deliciously brown. Garnish with some fresh basil, cherry tomatoes and a little bit more pecorino.
Now all that’s left is to enjoy this delicious hot pot full of vibrant and fresh flavours.
If you are interested in our residential oven range, visit our Primo, Mezzo, Vento and Gusto pages for prices, information and technical drawings. Please don’t hesitate to contact the team on 01425 204 985 should you have any further questions.