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
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
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 9×13 inch dish and gently press down. Top with a light sprinkle of cheese if desired.
Bake for 20-25 minutes.