Quinoa Pizza Snacks - Gluten Free, Vegetarian, Protein
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • 3 large eggs, whisked
  • 1 cup chopped sweet onion (usually 1 large onion will make a cup)
  • 1 cup shredded mozzarella cheese (can sub with vegan cheese)
  • 1½ cup diced fire roasted tomatoes, drained. (I use the Muir Glen brand)
  • 2 Tablespoons dried Italian seasoning
  • 2 tsp minced garlic
  • 1 tsp dried basil
  • 1 tsp dried paprika
  • 1 tsp dried oregano
  • ½ tsp sea salt
  • **TOPPING**
  • 1 - 15 ounce can of fire roasted tomatoes, drained
  1. Preheat oven to 350.
  2. In a medium saucepan combine 1 cup of uncooked/rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, stir then reduce heat to a simmer and cover.
  3. Cook quinoa for 15 minutes, stirring occasionally so it doesn't burn on the bottom.
  4. While the quinoa is cooking, in a medium mixing bowl combine the rest of the ingredients except for the 2 pizza sauce ingredients.
  5. Once the quinoa is cooked, fold it into the mixing bowl with everything else and combine everything thoroughly.
  6. Spoon quinoa into a greased muffin tin. You can fill them to the top and press down gently with a spoon. I used an ice cream scooper and it works perfectly.
  7. Bake for 30 - 35 minutes.
  8. Let sit for 5 - 10 minutes as they will firm up once cooled. If not cooled off properly, they will be more crumbly.
  9. The leftovers reheat really good too. Just pop them in microwave for about 25 - 30 seconds.
  10. Top with fire roasted diced tomatoes.
Recipe by at http://theorganicrabbit.com/quinoa-pizza-snacks/