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Vegan Pizza Quinoa Casserole

March 25, 2013 By Kaitlin McGinn 39 Comments

Vegan “veggie supreme” Pizza Quinoa Casserole! All the delicious flavors of your favorite pizza… in healthier quinoa casserole form!

Vegan pizza quinoa casserole in a large pan with spoon

I thought it might be fun for two of my favorite things (pizza + quinoa) to join forces. And I decided to go all-in with a “veggie supreme” using garlic, onion, mushroom, tomato, spinach, and green pepper.

We were even treated with the wonderful smell of pizza as it baked! (It’s definitely worth noting that the leftovers make a great take-along lunch.)

Raw vegetables on a cutting board

Although the recipe calls for a 15 oz. can of tomato sauce, we only used about 10-12 oz. to our taste. I’d suggest starting with less and add more as you like. Or feel free to substitute 1-2 cups of your favorite marinara sauce for the tomato sauce, and tweak the seasonings from there.

Fresh basil makes a great garnish before serving!

Vegan pizza quinoa casserole in a large pan with spoon
Vegan pizza quinoa casserole in a large pan with spoon
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5 from 2 votes

Vegan Pizza Quinoa Casserole

Veggie Supreme Pizza Quinoa Casserole! All the delicious flavors of your favorite pizza… in healthy quinoa casserole form!
AuthorKaitlin – The Garden Grazer
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
CategoryMain Dish
CuisineGluten-Free, Oil-Free Option, Vegan
Servings8 medium bowls

Ingredients

US Customary – Metric
  • 1 1/2 cups white quinoa (uncooked)
  • 1 onion
  • 1 green bell pepper
  • 8 oz. sliced mushrooms
  • 3 roma tomatoes (or grape/cherry tomatoes)
  • 1 cup fresh spinach
  • 3 cloves garlic
  • 15 oz. can tomato sauce (or less to taste)
  • 1 cup vegan mozzarella shreds (Miyoko's, Follow Your Heart, etc.)
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • Salt to taste
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Instructions

  • Preheat oven to 375°F (190°C).
  • Cook quinoa: in a saucepan, add rinsed quinoa and 3 cups water (or veggie broth for more flavor). Bring to a boil, cover, reduce heat, and simmer for 15-20 minutes or until liquid is absorbed.
  • Meanwhile, chop onion, green pepper, and tomatoes. Mince garlic.
  • In a skillet over medium heat, saute onion, green pepper, and sliced mushrooms with salt for about 10 minutes or until softened. (I use 3 Tbsp. water/broth for no-oil saute method.)
  • Add garlic, stir, and saute 1 more minute.
  • When quinoa is cooked, place it in a large mixing bowl. Add tomato sauce, tomatoes, spinach, mozzarella, sauteed vegetables (any excess liquid removed), basil, and oregano. Stir to combine.
  • Spread mixture into a 9×13 inch baking dish (lightly sprayed if desired) and gently press down. Top with a light sprinkle of cheese if desired.
  • Bake for 20-25 minutes. Garnish with fresh basil if desired.

Notes

The recipe calls for a 15 oz. can of tomato sauce, but we only use about 10-12 oz. to our taste. I’d suggest starting with less and add more as you like. Or simply substitute 1-2 cups of your favorite marinara sauce for the tomato sauce, and tweak the seasonings from there.
Fresh basil makes a lovely garnish before serving!

Nutrition Per Serving (Estimate)

Calories: 199 kcalCarbohydrates: 32 gProtein: 7 gFat: 5 gSaturated Fat: 1 gPotassium: 588 mgFiber: 5 gSugar: 4 gVitamin A: 831 IUVitamin C: 22 mgCalcium: 63 mgIron: 3 mg
Did you make this recipe?Please leave a star rating or comment below.
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Pizza quinoa casserole photo collage

Enjoying this vegan pizza quinoa casserole? Also check out:

  • Avocado Veggie Sandwich
  • Cucumber Tomato Salad
  • Cheesy Broccoli Quinoa Casserole

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Filed Under: Main Dish, Recipe, Vegan Tagged With: baked, basil, bell pepper, casserole, family-friendly, garlic, mushroom, onion, oregano, pizza, quinoa, spinach, tomato, vegan cheese, weeknight

Previous Post: « Asian-Style Spaghetti with Garlic & Vegetables
Next Post: Spinach & Tomato Quesadilla with Pesto »

Reader Interactions

Comments

  1. Courtney J

    March 25, 2013 at 10:15 pm

    Looks delicious!!!!

    Reply
    • Kaitlin McGinn

      March 26, 2013 at 12:51 am

      Thanks Courtney!

      Reply
  2. LittleMonsterx14

    March 26, 2013 at 3:26 pm

    brilliant idea! looks amazing!

    Reply
    • Kaitlin | The Garden Grazer

      March 27, 2013 at 3:16 pm

      Thank you!

      Reply
  3. themustardseed

    April 7, 2013 at 12:28 am

    This is a great way to cook quinoa! I am surely going to make this!

    Reply
    • Kaitlin | The Garden Grazer

      April 7, 2013 at 11:14 pm

      Thanks! Hope you enjoy 🙂

      Reply
  4. Robyn

    April 7, 2013 at 7:32 pm

    Hi:) this looks great, just wondering when you sauté the vegetables should there be oil or just salt? Thanks 🙂

    Reply
    • Kaitlin | The Garden Grazer

      April 7, 2013 at 11:15 pm

      Hi Robyn! You can add a tiny bit of oil to sauté, or simply do a “no-oil sauté” by using 3 Tbsp. vegetable broth or water!

      Reply
    • Robyn

      April 8, 2013 at 2:10 pm

      Thanks Kaitlin:)

      Reply
  5. Brittany

    April 8, 2013 at 5:38 pm

    I think this will be my dinner tonight! I'm so excited!

    Reply
    • Kaitlin | The Garden Grazer

      April 8, 2013 at 7:29 pm

      So great – hope you enjoy Brittany!

      Reply
  6. Kevin

    April 11, 2013 at 1:58 am

    I really like the sound of a pizza quinoa casserole!

    Reply
    • Kaitlin | The Garden Grazer

      April 12, 2013 at 8:21 pm

      Thanks Kevin! 🙂

      Reply
  7. ann

    April 12, 2013 at 2:09 am

    I was able to serve this for my carnivore husband and picky 17 year old son. It was enjoyed by all.

    Reply
    • Kaitlin | The Garden Grazer

      April 12, 2013 at 8:22 pm

      Wonderful to hear that, Ann!

      Reply
  8. coach

    May 22, 2013 at 10:22 am

    What can be substituted for onion and garlic? I am finding lots of recipes that use these seasonings and finding it hard to adapt. thought maybe you might have an idea.

    Reply
    • Kaitlin | The Garden Grazer

      May 22, 2013 at 3:10 pm

      Hi! Onion and garlic are ingredients that provide lots of flavor, so I agree it’s tough to find a substitute. Have you tried leeks, green onion, or shallots? They’re milder but could still work. (Or do you suffer from allergies that don’t allow you to eat anything in the onion/garlic family?)

      Reply
  9. Mary Brown

    June 6, 2013 at 9:57 pm

    Oh my word this is TASTY!!! Just made it for dinner (we do eat a lot of vegetarian dishes in our house) and it is FABULOUS!! Since there are only two of us, it made enough for 3 dinners for us and 3 lunches for my husband. LOVED it!

    Reply
    • Kaitlin | The Garden Grazer

      June 9, 2013 at 4:36 pm

      So great to hear that, Mary! Thank you for sharing!

      Reply
  10. nefronaynay

    July 17, 2013 at 11:42 pm

    Made this last night. LOVED it. Thank you so much. My husband likened it to lasagna!!! lol.

    Reply
    • Kaitlin | The Garden Grazer

      July 18, 2013 at 6:16 pm

      So great! Glad it was a success for you!

      Reply
  11. Amanda Gilds

    August 19, 2013 at 5:19 am

    Discovered your website tonight…I am a big fan already! Cannot wait to try your recipes!

    Reply
    • Kaitlin | The Garden Grazer

      August 19, 2013 at 9:12 pm

      Hi Amanda! Thank you! Hope you enjoy any recipes you try 🙂

      Reply
  12. Anonymous

    September 7, 2013 at 1:50 am

    Can this be frozen before baking???

    Reply
    • Kaitlin | The Garden Grazer

      September 10, 2013 at 5:14 pm

      I haven’t personally tried that yet, but I’m guessing it would do very well as a freezer meal! Would love to hear if you try it.

      Reply
  13. Heather

    October 8, 2013 at 9:03 pm

    I'm totally going to try this – MINUS the cheese! Great idea! Thanks!

    Reply
    • Kaitlin | The Garden Grazer

      October 9, 2013 at 6:14 pm

      Awesome Heather! Enjoy!

      Reply
  14. CJ

    January 6, 2014 at 8:11 am

    My favorite thing about your blog is that you post recipes with a lot of ingredients I usually have on hand anyway…but find such a creative way of putting them together! One day it's Asian, next it's Mexican (similar ingredients, just with switching up the sauces/way it's made). Cost efficient and delicious 🙂

    Reply
    • Kaitlin | The Garden Grazer

      January 6, 2014 at 2:57 pm

      Hi CJ! Thank you so much for your sweet and thoughtful comment. So glad you’re enjoying the recipes 🙂

      Reply
  15. Autumn Matthews

    January 25, 2014 at 6:36 pm

    You had me at Pizza Quinoa!

    Reply
    • Kaitlin | The Garden Grazer

      January 25, 2014 at 7:40 pm

      Haha – two magical foods collide 🙂 Hope you enjoy!

      Reply
  16. Colleen

    February 5, 2014 at 2:28 pm

    Googled a quinoa and broccoli casserole and discovered your site. Loved it! Just took the pizza casserole out of the oven. Smells delicious. Will definitely use your site a lot more…and I have already recommended it to friends! Thank you 🙂

    Reply
    • Kaitlin | The Garden Grazer

      February 5, 2014 at 6:59 pm

      Hi Colleen! So great to hear and thank you so much for recommending it to friends!

      Reply
  17. Chelsea S

    July 21, 2014 at 9:43 pm

    WOW! This is so incredibly tasty!!! I have a severe dairy allergy so I had to substitute with vegan cheese, but this was such a treat!!!!!!!! I haven't had pizza in years and this truly captures the flavor! Thanks for the recipe!!!

    Reply
    • Kaitlin | The Garden Grazer

      July 22, 2014 at 3:20 pm

      Hey Chelsea! So great to hear!

      Reply
  18. Sara Kross

    April 21, 2016 at 4:14 pm

    Hello! I was wondering how many servings this recipe makes?

    Reply
    • Kaitlin | The Garden Grazer

      April 24, 2016 at 7:37 pm

      Hey Sara! I’d estimate about 8 medium bowls 🙂 Hope you enjoy!

      Reply
  19. Terri S

    May 14, 2018 at 2:13 am

    Kaitlin, I made this tonight, with a serious tweak! I love quinoa, but my next marathon is coming up one week from today, so this week is all about carbs! While I know quinoa is a very healthy source of carbs, I am craving pasta (rungry!) so I made Pasta Pizza Casserole ala The Garden Grazer! I kept your recipe but subbed whole grain & brown rice pasta (had smaller portions of both, so mixed..) using my favorite vegan mozzarella from Trader Joe's (has a slightly sweet/smoky taste) and it was soooooooo good! I'll definitely be making this again with quinoa and also with pasta! Thanks as always for your inspirations! Sorry, no picture this time, too "rungry" and had to eat it asap! 🙂

    Reply
    • Kaitlin | The Garden Grazer

      May 29, 2018 at 4:00 pm

      This is awesome Terri! What a great substitution! Thank you for sharing your adaption and hope the marathon went well! -Kaitlin

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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