Pizza Quinoa Casserole Recipe
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)
- Cook quinoa according to package directions in vegetable broth instead of water.
- 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.
- 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.