Try this protein-packed vegetarian meal the next time you're craving pizza but don't want to make a mess. It all comes together in one pot!

Source: Better Homes and Gardens

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Credit: Adam Albright

Recipe Summary

prep:
20 mins
bake:
30 mins
stand:
10 mins
total:
1 hr
Servings:
5
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. In a 4- to 6-qt. Dutch oven combine the water, quinoa, and salt. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Drain quinoa and return to pot.

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  • Stir marinara sauce and tomato paste into quinoa. Stir in the next four ingredients (through black pepper). Fold in 3/4 cup of the tomatoes, the shredded mozzarella cheese, and 1/4 cup of the basil.

  • Top with fresh mozzarella. Bake, uncovered, about 30 minutes or until heated through. Remove from oven; top with the remaining 3/4 cup grape tomatoes. Let stand 10 minutes. Top with remaining 1/2 cup basil.

Nutrition Facts

447 calories; fat 23g; cholesterol 58mg; saturated fat 13g; carbohydrates 38g; mono fat 6g; poly fat 3g; trans fatty acid 1g; insoluble fiber 5g; sugars 7g; protein 23g; vitamin a 1786.4IU; vitamin c 10mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 4.3mg; vitamin b6 0.5mg; folate 112.6mcg; vitamin b12 1mcg; sodium 1062mg; potassium 739mg; calcium 450mg; iron 3.2mg.
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