Vegan Pizza Quinoa Casserole
This veggie supreme casserole combines the delicious flavors of pizza... but in healthier quinoa form!
Servings8 medium bowls
- 1 1/2 cups white quinoa (uncooked)
- 1 yellow onion
- 1 green bell pepper
- 8 oz. sliced mushrooms (I use cremini)
- 3 roma tomatoes (or grape/cherry tomatoes)
- 1 cup fresh baby 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
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, sauté onion, green pepper, and sliced mushrooms with salt for about 10 minutes or until softened. (I use 3 Tbsp. water/broth for no-oil sauté method.)
Add garlic, stir, and sauté 1 more minute.
When quinoa is cooked, place it in a large mixing bowl. Add tomato sauce, tomatoes, spinach, mozzarella, sautéed 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.
Bake for 20-25 minutes. Garnish with fresh chopped basil before serving if desired.
*Tomato sauce: 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 adjust the seasonings as desired.
Herbs: Fresh basil makes a lovely garnish before serving.
Calories: 199 kcal | Carbohydrates: 32 g | Protein: 7 g | Fat: 5 g | Saturated Fat: 1 g | Potassium: 588 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 831 IU | Vitamin C: 22 mg | Calcium: 63 mg | Iron: 3 mg