top of page

White Pizza Quinoa Casserole




2 Cups cooked Quinoa


2-1/4 Cups water


2 Tbs Olive Oil


1/4 tsp Sea salt


1 small Onion, thinly sliced (about 1/2 cup)


1 Tbs Garlic, minced


2 Tbs fresh Oregano, finely chopped


1/4 Cup fresh Basil, chopped


3 Cups Kale, ribbon cut (about half a bunch)


6-8 handfuls baby Spinach


1/3 Cup cherry tomatoes (cut in halves)


1/3 Cup Kalamata Olives


1/2 tsp Black Pepper


4 Ounces Mozzeralla cheese (plus 2 ounces for topping)


3/4 Cup Ricotta cheese


1/3 Cup Milk (2% or whole)


1/2 Cup Parmesan cheese






Cook quinoa per the directions on package.


For casserole: Heat your largest pan (about 12 inch pan) over medium-low heat with 1 tablespoon of the olive oil. Once hot, add onion and 1/4 teaspoon of salt. Stir frequently and let cook down for 10-12 minutes.


While onions cook, stir together ricotta and milk until smooth. Stir in Parmesan cheese and 4 ounces of mozzarella cheese and 1/4 tsp of pepper.


Preheat oven 350 degrees. Add garlic to onions and stir for 2-3 minutes until garlic is starting to brown. Stir in oregano and basil for another 30 seconds. Next, stir in kale and spinach for about 2-3, until they are starting to wilt. Remove from heat and add in cherry tomatoes, kalamata olives.


Fold in cooked quinoa into the pan of vegetables. Next emplty ricotta mixture into pan and fold in until cheese is evenly incorporated. 


To bake: Pour mixture into a greased 9x13 casserole dish and evenly spread. Cover and bake 25 minutes. Remove from oven and set to broil. Sprinkle remainin 2 ounces of mozzarella cheese on top and broil for 3-5 monutes until golden brown.


Remove and let sit for about 5 minutes.

bottom of page