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Pepperoni Pizza Quinoa Bake

  • Author: Jessica Beacom
  • Prep Time: 10 min.
  • Cook Time: 30 min.
  • Total Time: 40 min.
  • Yield: Serves 4-5 1x
  • Cuisine: Gluten-free, Egg-free, Nut-free

Ingredients

  • 1 cup quinoa, rinsed and drained (we used Tiny Hero Quinoa*)
  • ½ medium onion, diced
  • 1 large zucchini, sliced into ¼-inch ‘half-moons”
  • 1 medium bell pepper, any color, diced
  • 1 clove garlic, minced
  • 1 6-ounce can tomato paste
  • 3 Tbsp. olive oil, divided
  • ½ tsp. garlic powder
  • ¼ tsp. onion powder
  • 2 tsp. dried Italian seasoning
  • ½ c. warm water
  • ½ tsp. salt
  • Pinch of black pepper
  • 1 cup shredded mozzarella cheese
  • 2 ounces turkey pepperoni slices, cut into fourths
  • Fresh basil, optional
  • Fresh grated parmesan cheese, optional
  • Red pepper flakes, optional

* Note – If using Tiny Hero Quinoa, cooking directions differ slightly from regular quinoa so you’ll want to cook it according to the package directions instead of those in Step 2 below.

Instructions

  1. Preheat oven to 350℉. Grease a small casserole dish or 9×9-inch glass baking dish with oil and set aside.
  2. Place quinoa in a fine-mesh strainer and rinse under cool running water for 30-60 seconds. Transfer to a medium saucepan and add 2 cups water or broth. Bring to a coil then cover pan and  reduce heat to medium-low. Allow quinoa to cook, covered, for 15 minutes or liquid is absorbed. Let stand covered for 5 minutes then fluff with fork.
  3. While quinoa is cooking, place a large skillet over medium-high heat. Add 1 Tbsp. olive oil. When oil just begins to shimmer, add onions and peppers. Saute for 5-6 minutes, stirring occasionally, until onions starts to soften. Add zucchini and garlic. Continue to cook an additional 7-8 minutes or until veggies are tender.
  4. While veggies are cooking, combine ingredients for sauce: tomato paste through black pepper, including the 2 Tbsp. of remaining olive oil. Stir until well combined, taste and adjust seasonings as desired.
  5. Add quinoa, sauce, pepperoni and ¾ cup mozzarella cheese to the veggies in the skillet, reserving a few pepperoni slices for the top.
  6. Transfer to a 9×9-inch baking dish (or leave it in the skillet if you’re using cast iron!)
  7. Sprinkle top of casserole with remaining ¼ cup mozzarella cheese and reserved pepperoni slices.
  8. Bake for 15 minutes or until hot throughout and cheese is bubbly on top. Garnish with fresh basil, if desired.

Notes

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Nutrition

  • Serving Size: 1/5th recipe
  • Calories: 348
  • Sugar: 6g
  • Sodium: 651mg
  • Fat: 17g
  • Carbohydrates: 36g
  • Fiber: 7g
  • Protein: 17g