I love quinoa. Why? More like why not! It’s full of protein, fiber, iron, calcium, phosphorus and- yeah yeah, we all know it’s super healthy. But what I really love is the texture it adds to a dish; whether it’s cold, tossed with pesto and veggies, or smothered in cheese and baked into a warm casserole. It’s so versatile and and can be substituted for pasta or rice in almost anything. This is especially important to me, being a vegetarian who doesn’t care much for milk or nuts…to have a superfood like quinoa with all those essentials? Yes, please! What’s your favorite way to eat quinoa?
This quinoa and spinach pizza casserole was fabulous! It was cheesy and flavorful, and the leftovers held up great in the fridge for reheating as weekday lunch! It’s even compatible with children and picky eaters because the flavors of the tomato sauce and spices are so powerful. This dish is a winner!
Spinach Pizza Quinoa Casserole
Yield: 9 servings / Prep Time: 15 minutes / Cook Time: 30 minutes
- 1 cup dry quinoa
- 16 oz tomato sauce
- 2 cups frozen spinach, thawed
- 1 small onion, finely chopped
- 1/4 cup grated parmesan cheese
- 1 tsp oregano
- 1 tsp basil
- 1 tsp parsley
- 1/2 tsp salt
- 1/4 tsp garlic powder
- optional: cheese for topping (I used shredded cheddar and slices of mozzarella)
- Cook quinoa according to package directions. While it is cooking, chop your vegetables and thaw your spinach. Let the quinoa sit for five minutes while you combine the vegetables and seasoning.
- Preheat oven to 350.
- Combine the rest of the ingredients in a medium bowl and mix to combine. Add quinoa and mix again. Taste and adjust seasonings if necessary. Pour into a 8×8 baking dish and cover with cheese.
- Cover with foil and bake for 20 minutes covered, uncover and bake an additional 10 minutes until cheese is completely melted.