Ingredients
Equipment
Method
Instructions
- Step 1: Rinse the quinoa under cold water. In a large pot, combine 1 cup of rinsed quinoa with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- Step 2: While the quinoa is cooking, heat a skillet over medium heat. Add a splash of water or vegetable broth and sauté the chopped onion and garlic for about 2-3 minutes until they start to soften. Add the diced green bell pepper and sliced mushrooms, cooking for an additional 5-7 minutes until tender.
- Step 3: Stir in the fresh baby spinach and diced roma tomatoes. Cook for another 2-3 minutes until the spinach wilts and the tomatoes are slightly softened.
- Step 4: In a large mixing bowl, combine the cooked quinoa with the sautéed vegetable mixture. Stir in the tomato sauce, Italian seasoning, and vegan mozzarella shreds until everything is evenly coated.
- Step 5: Preheat your oven to 375°F (190°C). Transfer the quinoa mixture into a greased baking dish, spreading it evenly.
- Step 6: Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the top is slightly golden and bubbly.
- Step 7: Once out of the oven, let the casserole cool for a few minutes. Serve warm, garnished with fresh basil for an extra touch of flavor!
Notes
- Store leftovers in an airtight container in the refrigerator for up to four days.
- This casserole can be frozen for up to three months; let it cool completely before freezing.
- Feel free to substitute quinoa with cauliflower rice for a lower-carb option.