Pizza Quinoa Casserole (Vegan!)
Pizza lovers, rejoice! If you’re on a quest for a dish that combines the comforting flavors of pizza with the nutritious benefits of quinoa, you’ve landed in the right place. This Pizza Quinoa Casserole (Vegan!) is a perfect solution for weeknight dinners, meal prep, or a satisfying dish to share with friends. Packed with fresh veggies and topped with melty vegan cheese, this casserole is not only delicious but also a wholesome alternative to traditional pizza. Let’s dive into the details of this scrumptious recipe!
The Upside of Pizza Quinoa Casserole (Vegan!)
Imagine a hearty casserole that embraces all the flavors of your favorite pizza—savory tomato sauce, gooey cheese, and an abundance of fresh vegetables, all layered with quinoa instead of dough. This dish is not only plant-based but also gluten-free, making it suitable for a variety of dietary preferences. The quinoa adds a delightful texture while being rich in protein and fiber, perfect for fueling your day. Plus, it’s incredibly versatile—feel free to customize it with your favorite toppings or veggies.
Ingredient Checklist
- 1 cup white quinoa (uncooked)
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 8 oz. mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup fresh baby spinach
- 3 roma tomatoes, diced
- 15 oz. can tomato sauce
- 3/4 cup vegan mozzarella shreds*
- 2 tsp. Italian seasoning
- 2 Tbsp. fresh basil (for serving)
* Make sure to choose a vegan mozzarella that melts well for the best results.
Gear Checklist
- Large saucepan: To cook the quinoa and sauté the veggies.
- 9×13 inch baking dish: For assembling and baking the casserole.
- Cutting board and knife: Essential for chopping your vegetables.
- Mixing spoon: To combine all the ingredients seamlessly.
Pizza Quinoa Casserole (Vegan!) — Do This Next
Step 1: Cook the Quinoa
Rinse the quinoa under cold water. In a large saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Step 2: Sauté the Vegetables
In the same saucepan, heat a drizzle of olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until softened. Then, add the sliced mushrooms and minced garlic, cooking for another 3-4 minutes until the mushrooms release their moisture and begin to brown.
Step 3: Combine Ingredients
Stir in the fresh baby spinach and diced roma tomatoes, cooking until the spinach wilts. Add the cooked quinoa to the vegetable mixture, followed by the tomato sauce and Italian seasoning. Mix well until all ingredients are thoroughly combined.
Step 4: Assemble the Casserole
Preheat your oven to 375°F (190°C). Transfer the quinoa and vegetable mixture into a greased 9×13 inch baking dish. Evenly sprinkle the vegan mozzarella shreds over the top.
Step 5: Bake
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Step 6: Serve
Once out of the oven, let the casserole cool for a few minutes. Top with fresh basil before serving for an added burst of flavor.
Ingredient Swaps & Substitutions
- Quinoa: You can substitute with brown rice or another grain of your choice, but cooking times may vary.
- Vegan mozzarella: Feel free to use any dairy-free cheese that melts well or omit it for a lower-calorie option.
- Vegetables: Customize with your favorite veggies like zucchini, broccoli, or olives.
- Herbs: Use dried herbs if you don’t have fresh basil on hand; just reduce the quantity as dried herbs are more potent.
Little Things that Matter
Cooking quinoa properly is key to achieving the perfect texture. Don’t skip the rinsing step, as it removes the bitter coating known as saponin. Also, letting the casserole sit for a few minutes after baking allows the flavors to meld beautifully. Enjoy the dish warm, as the flavor and texture are best right after it comes out of the oven.
Keep It Fresh: Storage Guide
Pizza Quinoa Casserole (Vegan!) can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through. For longer storage, consider freezing individual portions. Just make sure to let it cool completely before transferring it to freezer-safe containers. It can be kept frozen for up to 3 months.
Your Questions, Answered
Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply adjust the cooking time as it may need a few extra minutes to heat through.
Is this casserole gluten-free?
Yes! Quinoa is a naturally gluten-free grain, making this casserole a great option for anyone avoiding gluten.
Can I use canned tomatoes instead of fresh?
Yes! Canned diced tomatoes can be used in place of fresh roma tomatoes. Just be sure to drain them to avoid excess moisture in the casserole.
How can I add more protein to this dish?
To boost the protein content, consider adding cooked lentils, chickpeas, or even a plant-based protein like tempeh or tofu into the mix before baking.
What to Make After This
Hungry for More?
If you’ve enjoyed this Pizza Quinoa Casserole (Vegan!), then you’ll love exploring more plant-based recipes that are both easy to make and wonderfully satisfying. Each dish is crafted to celebrate fresh ingredients and delicious flavors, making meal times a joy!
The Pizza Quinoa Casserole (Vegan!) is a delightful fusion of flavors and textures, bringing the comfort of pizza into a nutritious package that everyone can enjoy. It’s perfect for meal prepping, sharing with friends, or simply indulging in a cozy dinner at home. With its vibrant ingredients and easy preparation, this dish might just become a favorite in your weekly rotation. Give it a try, and let the flavors transport you to pizza paradise!
Pizza Quinoa Casserole (Vegan!)
Ingredients
Equipment
Method
- Rinse the quinoa under cold water. In a large saucepan, combine 1 cup of rinsed quinoa with 2 cups of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- In the same saucepan, heat a drizzle of olive oil over medium heat. Add the diced onion and bell pepper, sautéing for about 5 minutes until softened. Then, add the sliced mushrooms and minced garlic, cooking for another 3-4 minutes until the mushrooms release their moisture and begin to brown.
- Stir in the fresh baby spinach and diced roma tomatoes, cooking until the spinach wilts. Add the cooked quinoa to the vegetable mixture, followed by the tomato sauce and Italian seasoning. Mix well until all ingredients are thoroughly combined.
- Preheat your oven to 375°F (190°C). Transfer the quinoa and vegetable mixture into a greased 9x13 inch baking dish. Evenly sprinkle the vegan mozzarella shreds over the top.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, let the casserole cool for a few minutes. Top with fresh basil before serving for an added burst of flavor.
Notes
- Rinse quinoa before cooking to remove any bitterness.
- Let the casserole sit for a few minutes after baking for better flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
