Pizza Quinoa Casserole

I got my inspiration from a blog I saw on Pinterest but adapted the recipe to my taste. This and the mac n’ cheese recipe earlier this week are turning my views on quinoa. I just needed to find ways to make it taste good 😉

I served it with oven roasted balsamic Brussels sprouts on the side.

Pizza Quinoa Casserole


  • 1 cup quinoa
  • 2 cups water
  • 1 Tbsp extra virgin olive oil
  • 1 onion, peeled and chopped
  • 14 ounce bag frozen bell pepper strips, chopped
  • 2 tsp garlic, minced (4 cloves)
  • 6 ounce can tomato paste
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp water
  • 1 Tbsp dried parsley
  • 1 tsp oregano
  • 1 tsp marjoram
  • 1 tsp basil
  • ½ tsp fennel seeds
  • ¼ tsp ground black pepper
  • ¼ tsp granulated sugar
  • Salt to taste, if desired
  • ½ cup Italian blend cheese, grated


Rinse the quinoa well, drain and add to a medium saucepan with 2 cups water, bring to a boil. Cover and turn down to low, let cook for 15 minutes. Turn off the heat and let sit for 5 minutes.

Preheat the oven to 350° and spray an 8×8″ glass baking dish with cooking spray.

In a large skillet over medium-high sauté the onion and peppers in 1 Tablespoon of the oil until tender. Add the garlic and cook for another minute.Take off the heat.

Meanwhile whisk the tomato paste through sugar together in a bowl, add to the warm peppers and stir well. Gently fold in the cooked quinoa, taste for salt and season if desired. Sprinkle the cheese on top and bake uncovered for 30 minutes.

Cut into wedges to serve.

Serves 4.

Oven Roasted Balsamic Brussels Sprouts


  • 1 lb trimmed Brussels sprouts
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp balsamic vinegar
  • ¼ tsp salt and ground black pepper


Preheat the oven to 375°. Cut the Brussels into halves, add to a large bowl and toss with the seasonings. Spread onto baking sheet cut side down. Roast for 15 minutes, gently flip over and roast for another 15 to 25 minutes, until fork tender.

For best taste let cool a bit, then transfer to a bowl and wrap tightly, refrigerate overnight and reheat the next evening in the microwave for a minute or so, the flavors intensify overnight.




  1. PlayingDorothy says:

    I will be giving this a go for dinner tomorrow night! (Already have dinner going for tonight!) Thanks!

  2. That looks great! You could never tell it was made using quinoa – great!

  3. Looks yummy! We love quinoa and Brussels Sprouts, win-win!

  4. I ALWAYS seem to make too much quinoa – perfect “leftover” solution!

  5. TOTALLY intrigued!

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