I am so excited to share this Quinoa Pizza Casserole recipe with you today for two reasons: 1) it is dang delicious and it’s going to become one of your new staples and 2) it uses an extra special ingredient that you’re going to love.
A few months ago, I finally got a chance to taste the tomato sauce that my coworker and his wife make and sell in grocery stores in the Northeast and online. If I’m being honest, I was excited to try the sauce I had heard so much about, but wasn’t expecting to be blown away. I mean, it’s just tomato sauce after all. And I’ve always been dissapointed by store-bought tomato sauce, anyways, so I usually choose to make my own instead. Boy, was I wrong with this one!
This sauce is rich and full of flavor. It’s not overdone with tons of garlic or sugar (I always look for little or no added sugar in tomato sauce) and it’s not watery like so many other brands I’ve tried. When I was taking my first couple of bites, I was convinced that this sauce was too good to be true. I was ready for the label to have all kinds of crazy ingredients and the calorie count to be through the roof. Wrong and wrong.
There are only a few, completely recognizable, ingredients in this sauce. It’s become my new favorite store-bought sauce and I’m planning to stock up on more bottles once I finish the ones I have.
The brand has three flavors so far- classic tomato, classic spicy and classic vodka sauce. I’ve got my eye on that vodka sauce!
For this recipe, I didn’t want to mask the delicious flavors of the sauce so I kept the other ingredients simple- low-sodium veggie/chicken stock, quinoa, shredded cheese, pepperoni, and dried oregano.
Your kitchen will smell like you just made a real pizza but friends and family will never be the wiser. Instead, you’re getting in whole grains with quinoa as the base, which soaks up all the tomato sauce and broth.
Of course, I topped everything with cheese because it’s pizza after all!
Give this recipe, and sauce, a try and let me know what you think! Or tag your pictures with #24carrotlife so I can see them.
- 1 cup raw quinoa (I used tricolor but you don't have to)
- 1 jar Jar Goods Classic Tomato Sauce
- 1 cup low-sodium vegetable or chicken broth
- 1 cup shredded four cheese blend, or mozzarella
- 24 slices uncured pepperoni
- a couple pinches of dried oregano
- red pepper flakes, to garnish
- Preheat oven to 375 degrees F. Add quinoa, tomato sauce and broth to a large bowl and stir to fully incorporate. Pour mixture into a greased casserole dish.
- Top with cheese, pepperoni, and dried oregano.
- Bake, uncovered, for 40 minutes or until the top and edges are browned and bubbling. Remove and let cool before serving and top with red pepper flakes.
I received free samples of Jar Goods tomato sauce mentioned in this post at no cost. All opinions are my own and I was not compensated for my time.