INGREDIENTs

• 1 cup quinoa, rinsed and drained
• ½ medium onion, diced
• 1 large zucchini, sliced into ¼-inch ‘half-moons”
• 1 medium bell pepper, any color, diced
• 1 clove garlic, minced
• 1 (6-ounce) can tomato paste
• 3 Tbsp. olive oil, divided
• ½ tsp. garlic powder
• ¼ tsp. onion powder
• 2 tsp. dried Italian seasoning
• ½ c. warm water
• ½ tsp. salt
• Pinch of black pepper
• 1 cup shredded mozzarella cheese
• 2 ounces turkey pepperoni slices, cut into fourths
• Fresh basil, optional

1. Preheat oven to 350℉. Grease a small casserole dish or 9×9-inch glass baking dish with oil and set aside.
2. Place quinoa in a fine-mesh strainer and rinse under cool running water for 30-60 seconds. Transfer to a medium saucepan and add 2 cups water or broth. Bring to a coil then cover pan and  reduce heat to medium-low. Allow quinoa to cook, covered, for 15 minutes or liquid is absorbed. Let stand covered for 5 minutes then fluff with fork.
3. While quinoa is cooking, place a large skillet over medium-high heat. Add 1 Tbsp. olive oil. When oil just begins to shimmer, add onions and peppers. Saute for 5-6 minutes, stirring occasionally, until onions starts to soften. Add zucchini and garlic. Continue to cook an additional 7-8 minutes or until veggies are tender.
4. While veggies are cooking, combine ingredients for sauce: tomato paste through black pepper, including the 2 Tbsp. of remaining olive oil. Stir until well combined, taste and adjust seasonings as desired.
5. Add quinoa, sauce, pepperoni and ¾ cup mozzarella cheese to the veggies in the skillet, reserving a few pepperoni slices for the top.
6. Transfer to a 9×9-inch baking dish (or leave it in the skillet if you’re using cast iron!)
7. Sprinkle top of casserole with remaining ¼ cup mozzarella cheese and reserved pepperoni slices.
8. Bake for 15 minutes or until hot throughout and cheese is bubbly on top. Garnish with fresh basil, if desired.