Makes 2 medium-sized servings, or one large serving.
- 1 1/2 cups cooked, drained quinoa. I like the red variety for this dish. (This can be cooked just like rice! Here’s a link, if you’re curious.)
- 2 tablespoons of classic-flavored hummus. (It sounds weird, but this will be our cheese substitute.)
- around 2 tablespoons of your favorite (vegan) spaghetti sauce. Tomato sauce could also be used, though the flavor will be different.
That’s it! Really. That’s it.
- Cook the quinoa, and immediately put the quinoa into the bowls you will be serving it in. (See link for more detailed instructions.)
- While the quinoa is still hot, add the hummus, and stir to incorporate.
- Add the spaghetti sauce. Stir.
- The whole dish should now be cool enough to eat. If you find it’s too cold, just pop it into the microwave on high for 30 to 45 seconds, or until it’s to your liking.
So, not only does this taste about as close as you’re gonna get to a stuffed crust cheese pizza, it’s also chock full of vitamins and nutrients! The Spruce tells us that 1 cup of cooked quinoa (185 g) contains about 8.14 grams of protein, 3.4 grams of fat, and about 118 mg of magnesium. More than that, even, it includes 31 mg calcium, 2.76 mg iron, 318 mg potassium, and 2.02 mg zinc!
How much sodium is in this dish will depend on your favorite kind of spaghetti sauce, but for the kind I used, Prego Fresh Mushroom Italian Sauce, these were the facts for what’s in 1/2 a cup – 8 US Tablespoons. And this recipe only calls for 1/4 of that!
So as far as pizza goes, this really isn’t that bad for you.
Let me know what you think!! 🙂