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Quinoa Pizza Casserole

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings, as a side
Author Erin


  • 1 cup uncooked quinoa cooked in 2 cups water or about 3 1/2 cups cooked quinoa
  • 1 6-oz can tomato paste
  • 3-4 large cloves garlic finely minced, grated or pressed
  • 1/2 small onion finely chopped
  • 2 tablespoons water
  • 2 tablespoons good quality extra virgin olive oil
  • 1 teaspoon oregano
  • 1/2 teaspoon fennel seed
  • 1 teaspoon marjoram
  • 1 teaspoon basil
  • 1 tablespoon dried parsley
  • 1/4 teaspoon sugar
  • 3/4-1 teaspoon sea salt
  • dash black pepper
  • 3 tablespoons nutritional yeast optional
  • 1/2 cup mozzarella cheese to top(optional)


  1. 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. Remove from the heat and leave covered in the pot for 5 minutes while assembling other ingredients.
  2. Preheat oven to 350 degrees. Grease 4 – 1 cup ramekins, 2 – 2 cup dishes or a larger casserole dish, depending on how you want to bake and serve this.
  3. In a small bowl, combine the tomato paste with the garlic and onion, water and olive oil. Mix well. Add all the seasonings including the nutritional yeast if using. Mix well again before adding the quinoa. Once the mixture is completely mixed, taste for seasonings and add more salt as needed. Then divide evenly among the dishes for baking, sprinkle with cheese if desired and place in the oven. I baked mine in two larger dishes, but this could easily be done in smaller ramekins for individual servings, or in one larger dish.
  4. Bake 30-35 minutes until the cheese is golden and bubbly or until the quinoa on top is golden and crispy. If desired, sprinkle with more nutritional yeast and fresh basil or parsley and serve.