Pizza Quinoa Casserole (Veggie Supreme!)

Pizza is one of those magic words that immediately grabs my attention. It seems my taste buds can never get enough. And since I'm pretty much always on a quinoa kick, I thought it'd be fun for the two to join forces! I couldn't help but go all in with a veggie supreme using garlic, onion, mushroom, tomato, spinach, and green pepper. SO GOOD! We were even treated with the wonderful smell of pizza as it baked in the oven. Definitely worth noting that the leftovers make a great take-along lunch 😊

Note: 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 (with dairy-free cheese), gluten-free

Ingredients
1 1/2 cups dry quinoa
1 medium onion
1 green bell pepper
8 oz. sliced mushrooms
3 roma tomatoes
1 cup fresh spinach
3 cloves garlic
15 oz. can tomato sauce (or less to taste)
1 cup dairy-free shredded mozzarella
1 tsp. basil
1/2 tsp. oregano
Salt to taste

Directions
Preheat oven to 375.
Rinse and cook quinoa: add 3 cups water and quinoa in a saucepan. Bring to a boil, cover, reduce heat, and simmer for 15-20 minutes or until water is absorbed.
Meanwhile, chop onion, green pepper, tomatoes, and mince garlic.
In a skillet over medium heat, saute onion, green pepper, and mushrooms with salt for about 10 minutes or until softened.
Add garlic, stir, and heat for 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 lightly sprayed 9x13 inch dish and gently press down. Top with a light sprinkle of cheese if desired.
Bake for 20-25 minutes.

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