1 cup uncooked quinoa cooked in 2 C water (or about 3 1/2 cups cooked quinoa)
6 oz can tomato paste
1 Tbsp. minced garlic
1 med-large onion, chopped
2 tbsp water
1 Tbsp. Grapeseed Oil or Extra Virgin Olive Oil
1 tsp oregano
1/2 tsp fennel seed (I grind mine in a mortar & pestle)
1 tsp marjoram
1 Tbsp. Basil
1 Tbsp. dried parsley
pinch of sugar
1 tsp sea salt
1/4 to 1/2 tsp crushed red pepper (optional)
1 can diced tomatoes
3 tbsp nutritional yeast (optional but I used for a cheesy flavor)
1/2 cup shredded Italian blend or Mozzarella cheese, optional for topping
1. Rinse quinoa well (if needed; the quinoa that I buy is pre-rinsed so I don’t need to do this) and combine with water in a small pot over high heat. Bring to a boil, cover and turn down to low and simmer for 15 minutes until all the liquid is absorbed, the quinoa is tender and completely cooked. Remove from the heat and leave covered for 5 minutes while preparing the rest.*
2. Preheat oven to 350 degrees. Grease 4 – 1 cup ramekins, 2 – 2 cup dishes or a larger casserole dish, depending on how you want to bake and serve this.
3. In a small bowl, combine the tomato paste with the garlic and onion, water and olive oil. Mix well. Add tomatoes and all the seasonings including the nutritional yeast if using. Mix well again before adding the quinoa. Once the mixture is completely mixed, taste for seasonings and add more salt as needed. Divide among the dishes for baking, sprinkle with cheese if desired.
4. Bake 30-35 minutes until the cheese is golden and bubbly or until the quinoa on top is golden and crispy. Add any additional toppings if desired.
*For a quicker prep, cook the quinoa the night before and refrigerate to easily assemble the next evening.
Nutritional Information per serving
User Entered Recipe
| 4 Servings
Amount Per Serving
|Total Fat||11.4 g|
|Saturated Fat||3.5 g|
|Polyunsaturated Fat||0.8 g|
|Monounsaturated Fat||3.8 g|
|Total Carbohydrate||55.2 g|
|Dietary Fiber||8.8 g|