This is by far my most favourite gluten-free recipe. I've been gluten-free for about two years now so I've tried my fair share of recipes and products (both good and bad). My sister actually found this delicious creation called Creamy Caprese Quinoa Bake on the blog Half Baked Harvest. The young and very talented Tieghan (the creator behind the site and the wonderful recipes) is someone to definitely watch. Here's the recipe for the Creamy Caprese Quinoa Bake. Try it out this weekend – you won't be disappointed (makes great leftovers, too!). And don't forget to check out Half Baked Harvest for more quick and easy recipes. Cook Time: 15 minutes Total Time: 25 minutes Serving Size: 3-4 Ingredients •    2 cups cooked quinoa •    1 cup of your favorite pasta sauce •    2 tablespoon tomato paste •    1/3 cup heavy cream •    1/3 cup Parmesan cheese •    1 cup mozzarella, divided •    1/2-1 cup grape tomatoes, halved •    1 large bunch fresh basil, cut into ribbons •    1/2 teaspoon crushed red pepper •    1/4 teaspoon salt •    1/4 teaspoon pepper Instructions 1.    Preheat the oven to 350 F. 2.    Heat the tomato sauce and tomato paste over low heat in a large saucepan. Once warm, stir in the heavy cream, Parmesan, crushed red pepper, salt and pepper. Remove from the heat and stir in the quinoa. Fold in half of the mozzarella and half of the tomatoes, then chop 6 fresh basil leaves and add them in, too. Once combined, spray an 8x8 or 9x9 baking dish with non-stick spray and pour the entire quinoa mixture into the dish. Top with fresh mozzarella rounds or shredded mozzarella and the remaining tomatoes. 3.    Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until the cheese is golden and bubbly. 4.    Remove from the oven and top with fresh basil ribbons. Allow to sit 5 minutes and then serve.