If you are a pizza lover and are attempting to make healthier choices, this quinoa pizza casserole is just what you are looking for.
With all of the delicious flavors of pizza, without the carb-bloating after, this may soon become a go-to favorite.
This pizza casserole (ok, I know, it’s not comparable to biting into a pizza, but the tastes are there) is made with Quinoa, an ancient grain that is said to be a complete protein, combined with the healthy punch of spinach has been known to turn former quinoa non-lovers into quinoa lovers.
Feel free to freeze the left-overs…if there are any!
Yields: 1 Large Pyrex (9 x13)
1 1/2 cups quinoa
3 cups water
1/4 c flax meal
3/4 cup water
1 bag vegan mozzarella cheese, shredded + 1 extra cup
4 cups spinach, chopped
1 tablespoon minced garlic
1 cup fresh basil, finely chopped (or 1 tablespoon dried basil)
1 cup sun-dried tomato, finely chopped (to chop sundried tomato, soak in water for a few minutes to soften)
1 teaspoon sea salt
1/4 teaspoon black pepper
2 tablespoons nutritional yeast
2 teaspoons paprika
2 teaspoons fresh oregano, chopped
1 jar of tomato sauce (or if you’d like to make your own sauce see recipe below)
Preheat oven to 350 degrees.
In a medium pot, bring 3 cups of water to a boil, then add in quinoa. After water boils, lower heat to a simmer and cook quinoa until water is evaporated.
In a small bowl add the flax meal and water and let sit about 5 minutes or until it becomes gelatinous.
While the quinoa is cooking, place chopped spinach in a small pot along with 1/2 cup water and cover. Place the pot over low heat to cook the spinach until it is light green and limp. Drain the spinach in a colander to remove excess water.
In a medium sized mixing bowl mix together quinoa, 1 bag of cheese (leaving the cup of “cheese” aside) flax, spinach, garlic, basil, sundried tomato, sea salt, black pepper, nutritional yeast, paprika, oregano.
Place in a 9×13 pyrex dish. Top with the pizza sauce.
Bake for 30 minutes, sprinkle the remaining “cheese” on top and bake until cheese is melted (about 5-10 more minutes).
Yields, approximately: 2.5 cups
2 ½ cups sun-dried tomatoes
4 small roasted red pepper (roast fresh bell pepper in oven)
½ cup water
2 garlic, cloves
1/2 cup fresh basil
1/4 teaspoon salt
Place all ingredients into a blender (a vita mix or high-speed blender works well) & blend until evenly mixed.