Description
A hearty and nourishing quinoa pizza casserole that delivers classic cheesy pizza flavors with wholesome ingredients, colorful vegetables, and a comforting baked texture.
Ingredients
1 cup quinoa
2 cups water or vegetable broth
2 tablespoons olive oil
1 small onion, finely chopped
1 bell pepper, finely chopped
1 cup spinach, chopped
2 cloves garlic, minced
1 1/2 cups marinara sauce
2 teaspoons dried Italian seasoning
1 teaspoon red pepper flakes (optional)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt, to taste
Black pepper, to taste
Fresh basil leaves, for garnish
Extra mozzarella cheese (optional, for topping)
Instructions
- Rinse the quinoa under cold water to remove bitterness.
- Add quinoa and water or vegetable broth to a saucepan, bring to a boil, then reduce heat, cover, and simmer until tender.
- Fluff the cooked quinoa with a fork and set aside.
- Heat olive oil in a large skillet and sauté the onion, bell pepper, and garlic until softened.
- Add spinach and cook until just wilted. Season with salt, pepper, and red pepper flakes if using.
- In a large bowl, combine cooked quinoa, sautéed vegetables, marinara sauce, and Italian seasoning.
- Stir in mozzarella and Parmesan cheese.
- Spread the mixture evenly into a greased baking dish.
- Top with extra mozzarella cheese if desired.
- Bake in a preheated oven at 375°F (190°C) until bubbly and lightly golden.
- Garnish with fresh basil before serving.
Notes
This casserole can be assembled ahead of time and baked later.
Store leftovers in the refrigerator for up to 4 days.
Add a little extra marinara sauce when reheating if it looks dry.
Mushrooms, zucchini, or olives make great additions.
Dairy-free cheese can be used for a vegan version.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 30mg
