Italian Quinoa Casserole
Ingredients
Main Ingredients
-
1
tablespoon
extra virgin olive oil
-
1
cup
onion, chopped
-
1
cup
green bell pepper, chopped
-
1
pound
ground beef or vegan beef substitute
-
2
24-ounce jars
tomato sauce
-
1
14.5-ounce jar
fire roasted tomatoes
-
¼
cup
red wine vinegar
-
1
tablespoon
Italian seasoning
-
1
teaspoon
garlic powder
-
½
teaspoon
crushed red pepper
-
1
teaspoon
sea salt
-
12
ounces
mozzarella, shredded or Daiya shreds
-
6
cups
cooked quinoa
-
12
ounces
provolone cheese, sliced or Daiya mozzarella shreds
Fresh Tomato Topping
-
2
cups
grape tomatoes, halved
-
¼
cup
fresh basil, chopped
-
2
tablespoons
red wine vinegar
-
1
tablespoon
olive oil
-
1
teaspoon
minced garlic
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
Instructions
- Preheat the oven to 350°F and prepare a 13 x 9 baking dish with non-stick spray.
- In a skillet, heat olive oil over medium-high heat and sauté onion and bell pepper for 8 minutes.
- Add ground beef or substitute and cook until browned, about 5 minutes, draining excess fat if needed.
- Stir in tomato sauce, fire roasted tomatoes, red wine vinegar, Italian seasoning, garlic powder, crushed red pepper, and sea salt, and simmer for 15 minutes.
- In a large bowl, combine the cooked quinoa and mozzarella with the sauce mixture, then transfer to the prepared baking dish and top with provolone cheese.
- Bake for 25 minutes until bubbly, then allow to stand for 10 minutes.
- For the Fresh Tomato Topping, mix grape tomatoes, basil, red wine vinegar, olive oil, garlic, sea salt, and black pepper and let sit for 30 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
447
Total fat
25g
Total carbohydrates
28g
Total protein
25g
Sodium
1102mg
Cholesterol
68mg
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