- 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.
- Preheat oven to 350℉. Grease a small casserole dish or 9×9-inch glass baking dish with oil and set aside.
- 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.
- 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.
- 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.
- Add quinoa, sauce, pepperoni and ¾ cup mozzarella cheese to the veggies in the skillet, reserving a few pepperoni slices for the top.
- Transfer to a 9×9-inch baking dish (or leave it in the skillet if you’re using cast iron!)
- Sprinkle top of casserole with remaining ¼ cup mozzarella cheese and reserved pepperoni slices.
- Bake for 15 minutes or until hot throughout and cheese is bubbly on top. Garnish with fresh basil, if desired.
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- Serving Size: 1/5th recipe
- Calories: 348
- Fat: 17g
- Sodium: 651mg
- Carbohydrate: 36g
- (Fiber: 7g
- Sugar: 6g)
- Protein: 17g