Warning: the recipe I am going to direct you to is absolutely amazing. You are going to want to put your face into the bowl and not come up for air until you have licked it clean. Enough said.
I love quinoa. I have used it once in a while in place of rice but I have only recently started trying to incorporate it into more meals. Quinoa is great because has a high protein content and is a good source of both iron and fiber. Not to mention you can be holding a warm, fluffy, perfectly cooked bowl in approximately 15 minutes (that is a third of the time that most brown rice takes to cook). The only downside I have found to quinoa? That it can be rather plain when served on its own. That is where this pizza-flavored recipe comes in handy.
Pizza Quinoa Casserole from Peas and Thank You
Ingredients (Serves 4)
- 1 c. quinoa, rinsed and drained
- 2 c. vegetable broth
- 1/2 t. oregano
- 1/2 t. basil
- 2 cloves garlic
- 1 T. dried minced onion (or 2 T. fresh)
- 1/4 c. nutritional yeast
- 1/4 c. raw cashews
- 1 1/2 T. yellow or white miso
- One 14.5 oz. can organic fire-roasted tomatoes, drained (reserve juice)
- salt and pepper to taste
- desired pizza toppings: i.e. vegan cheese, olives, vegan field roast sausages, veggie pepperoni, peppers and onions, pineapple, mushrooms, etc.
- Preheat oven to 375 degrees, if baking immediately.
- In a pot, bring to boil quinoa and vegetable broth.
- Cover and simmer for 15 minutes or until liquid is absorbed and grains are fluffy.
- Meanwhile, in a food processor or blender, combine oregano, basil, garlic, onion, nutritional yeast, cashews and miso.
- Add enough liquid from the canned tomatoes to get the mixture to blend smoothly.
- Then add the remaining tomatoes and pulse until combined but still chunky.
- Add the “pizza sauce” to the cooked quinoa and stir until combined. You can add salt and pepper to taste.
- Bake uncovered for 30-35 minutes, until liquid is absorbed and top is slightly browned.
- Here’s where the fun part comes in. Set out your pizza toppings.
- Serve up a scoop of the quinoa and top with toppings of choice. Enjoy!
I served our quinoa with peppers, onions, ground beef, cheddar cheese, mushrooms and black olives. So delicious yet not the most photogenic so I didn’t take a picture 😦 You will just have to take my word for it and add this dish to your regular rotation. One can never have too many pizza-related recipes.