Ingredients
Scale
- 1.5 cups uncooked white quinoa (rinsed)
- 24 oz. marinara sauce
- 1 cup water
- 2 teaspoons Italian seasoning
- 3 cloves garlic (minced)
- ½ medium white onion (minced and separated)
- 2 cups shredded mozzarella cheese
- â…“ cup grated Parmesan cheese
- 6 oz. pepperoni
Instructions
- Preheat your oven to 375ºF.
- In a casserole dish, combine the quinoa, marinara sauce, water, Italian seasoning, minced garlic, and half of the minced onion. Stir well until the quinoa is fully coated in the sauce.
- Cover the casserole dish and bake for 30 minutes.
- After 30 minutes, give the casserole a stir, ensuring the edges are wiped clean to prevent burning. Recover and bake for an additional 20-30 minutes until most of the liquid is absorbed, and the quinoa is tender.
- Once cooked, uncover the casserole and sprinkle the shredded mozzarella cheese evenly over the top. Arrange the pepperoni slices on top of the cheese.
- Bake the casserole uncovered for an additional 10 minutes until the cheese is melted and bubbly.
- Remove from the oven and allow it to rest for 10 minutes before serving.
- Garnish with dried oregano for an extra burst of flavor, and enjoy your hearty and nutritious meal!
Notes
- Ensure the ratio of quinoa to liquid is 1.5 cups quinoa to 4 cups liquid.
- Feel free to use broth instead of water for added flavor.
- For a spicy kick, add ½-1 teaspoon of red pepper flakes to the casserole.
- If you’re out of marinara or pizza sauce, canned tomato sauce works too! Just adjust the seasoning accordingly.