Pizza Quinoa Casserole (Vegan!)
The perfect combination of pizza and quinoa! This casserole is all the delicious flavors of a veggie supreme pizza, but delivered in healthier quinoa form.
Servings6
Ingredients
- 1 cup white quinoa (uncooked)
- 1 yellow onion
- 1 green bell pepper
- 8 oz. mushrooms
- 4 cloves garlic
- 1 cup fresh baby spinach
- 3 roma tomatoes
- 15 oz. can tomato sauce
- 3/4 cup vegan mozzarella shreds*
- 2 tsp. Italian seasoning
- 2 Tbsp. fresh basil (for serving)
Instructions
- Preheat oven to 375°F (190°C).
- Cook quinoa: In a saucepan, add rinsed quinoa and 1.5 cups water. Bring to a light boil, then cover, reduce heat, and simmer for 15-20 minutes or until liquid is absorbed.
- Meanwhile, dice onion, bell pepper, and mushrooms.
- In a skillet over medium-high heat, sauté onion, green pepper, and mushrooms for about 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method.)
- Meanwhile, mince garlic and chop spinach.
- Add garlic, spinach, and Italian seasoning to the skillet. Stir and sauté 1-2 minutes. Turn off heat.
- When quinoa is cooked, place it in a large mixing bowl. Add sautéed vegetables, tomato sauce, cheese shreds, and roma tomatoes (diced). Stir well to combine.
- Spread mixture into a 9x13 inch baking dish and gently press down. Top with a light sprinkle of cheese if desired.
- Bake for 25 minutes. Garnish with fresh chopped basil before serving.
Notes
*Oil-free option: Omit vegan cheese shreds. Substitute with up to 1/4 cup nutritional yeast for cheesy flavor if desired. You'll also want to add salt to taste to enhance the flavors.
Originally published March 2013. Updated April 2023.
Nutrition Per Serving (Estimate)
Calories: 197 kcal | Carbohydrates: 32 g | Protein: 8 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 671 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 1158 IU | Vitamin C: 29 mg | Calcium: 64 mg | Iron: 3 mg