Quinoa Pizza Casserole
Ingredients
The base
-
1
cup
dry quinoa
-
15
ounce
can great northern beans (drained & rinsed)
-
24
ounce
jar marinara sauce
-
1
cup
vegetable broth
The seasonings
-
1
teaspoon
dried basil
-
1
teaspoon
dried oregano
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
½
teaspoon
kosher salt
-
¼
teaspoon
black pepper
-
½
teaspoon
red pepper flakes (optional)
The vegetables
-
1
medium
bell pepper
-
8
ounces
cremini mushrooms
The toppings
-
1 ½
cups
shredded mozzarella
-
fresh basil
to taste
for topping (optional)
-
grated Parmesan
to taste
for topping (optional)
Instructions
- Preheat the oven to 375°F.
- In a medium pot, combine the beans, marinara sauce, vegetable broth, basil, oregano, garlic powder, onion powder, salt, red pepper flakes, and black pepper, and bring to a simmer.
- While the sauce simmers, slice the bell pepper and mushrooms, and rinse the quinoa.
- In an 8x8 inch baking dish, combine the quinoa and sliced vegetables, then pour in the simmering sauce and stir to combine.
- Cover the dish tightly with foil or an upside-down baking sheet and bake for 25 minutes.
- Check if the quinoa is mostly cooked; if not, cover and bake for an additional 5 minutes.
- If the quinoa is cooked, top with shredded mozzarella and return to the oven for 10-15 minutes until the cheese is melted and bubbly.
- Let cool for 5 minutes before serving, topped with fresh basil and grated Parmesan if desired.
Nutrition Facts (estimated)
Servings
5 servings
Calories
344
Total fat
10g
Total carbohydrates
46g
Total protein
20g
Sodium
1095mg
Cholesterol
27mg
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