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 9x13 inch baking dish (lightly sprayed if desired) and gently press down. Top with a light sprinkle of cheese if desired.