Pizza Quinoa Casserole

I checked my email and noticed that the theme for this last week's potluck was Healthy Food - trying to keep everyone's New Year's Resolutions going strong! Now, I always try to cook healthy foods, but I was still at a little bit of a loss as to what to make. (My husband was a huge advocate for PB&J sandwiches!) I finally landed on a recipe that I thought should fit the bill. (Original recipe here). Of course, I always modify my recipes to meet my specific dietary needs due to being diagnosed with Crohn's Disease (Low FODMAP diet plus vegan) and to meet my tastes! To make a long story short, I didn't bring any leftovers home and got lots of requests for my recipe. So, here it is, folks!

Easy to make and delicious to eat!

Cook quinoa according to package directions. I use Trader Joe's quinoa and I always cook it in vegetable broth. Quinoa can be so bland if you cook it in water! 

I always cook my quinoa in broth!

While the quinoa is cooking, get the rest of your ingredients ready and preheat the oven to 350. Get your spinach thawing first, then chop your green onions, olives, and bell peppers. I like to caramelize my peppers in a little olive oil, but you can leave them raw if you like them a little crunchy.

I love to buy most of my spices from a local herb shop where the herbs are always very fresh! I also like to use Himalayan Pink Salt. If you, like me, have trouble digesting garlic, you can substitute asafetida. Just be aware that it is stronger than garlic, so you may want to use about half.

Adjust seasonings to taste

Combine all of the ingredients into a bowl and mix it until it is well-combined. Taste and adjust the seasonings if necessary. Pour into an 8x8 baking dish that has been sprayed with non-stick cooking spray. Top with more cheese. Cover with foil and bake for 20 minutes, then bake it uncovered for an additional 10 minutes or until the cheese is completely melted. 

Look at all those beautiful colors!

I doubled this recipe for the potluck I attended, but you may need to increase the baking time! Also, feel free to experiment with this recipe and add in your favorite pizza toppings. Enjoy!

Enjoy!

Pizza Quinoa Casserole Recipe

1 cup dry quinoa
2 cups vegetable broth
2 cups frozen spinach
1/2 cup chopped green onion
1/3 cup sliced olives (or 1 small can sliced olives)
1 bell pepper, chopped (or 4 baby bell peppers)
1/4 cup vegan mozzarella shreds
16 oz can tomato sauce
1 tsp oregano
1 tsp basil
1 tsp parsley
1/2 tsp ground black pepper
1/2 tsp salt
1/4 tsp asafetida (for those on FODMAP diet) or garlic powder
Vegan mozzarella shreds for topping (optional)

1. Cook quinoa according to package directions in vegetable broth instead of water.
2. While the quinoa is cooking, get the rest of your ingredients ready and preheat the oven to 350. Get your spinach thawing first, then chop your green onions, olives, and bell peppers. I like to caramelize my peppers in a little olive oil, but you can leave them raw if you like them a little crunchy.
3. Combine all of the ingredients into a bowl and mix it until it is well-combined. Taste and adjust the seasonings if necessary.
4. Pour into an 8x8 baking dish that has been sprayed with non-stick cooking spray. Top with more cheese. Cover with foil and bake for 20 minutes, then bake it uncovered for an additional 10 minutes or until the cheese is completely melted. 
5. Enjoy!