1Cuncooked quinoa cooked in 2 C water or about 3 1/2 C cooked quinoa
4large handfuls fresh spinachroughly chopped
1 6ozcan tomato paste
3-4large cloves garlicfinely minced, grated or pressed
1/2small onionfinely chopped
2tbspwater
2tbspgood quality extra virgin olive oil
1tsporegano
1/2tspfennel seed
1tspmarjoram
1tspbasil
1tbspdried parsley
1/4tspsugar
1/2tspsea salt
dash black pepper
1/2-3/4Cmozzarella cheeseomit or replace with nutritional yeast for a vegan version
1-3tablespoonsnutritional yeastoptional
Toppings:
pepperoni (omit for vegan)
green or other colored peppers
mushrooms
Instructions
Rinse quinoa well and combine with water in a small pot over high heat. Bring to a boil, cover and turn down to low and simmer for 15 minutes until all the liquid is absorbed, the quinoa is tender and completely cooked. Add the chopped fresh spinach and return the lid. Remove from the pot from heat and leave covered for 5 minutes while assembling other ingredients.
Preheat oven to 350 degrees. Prepare 2 mini muffin tins by greasing lightly and set aside.
In a small bowl, combine the tomato paste with the garlic and onion, water and olive oil. Mix well. Add all the seasonings including salt and pepper. Mix well again before adding the quinoa and spinach. Once the mixture is completely mixed, taste for seasonings and add more salt as needed. Then divide evenly among 48 mini muffins and press down. Place in the oven and bake for 10-15 minutes.
Remove from the oven, add your favorite toppings, sprinkle with cheese if desired and place back in the oven for 5-10 minutes until the cheese is golden and bubbly.