Supreme Pizza Quinoa Casserole

Adapted from Ashlee's recipe at Veggie by Season

2 14-oz cans vegetable stock
2 cups quinoa
24 oz. frozen 3 pepper & onion blend
3 garlic cloves, minced
1 15 oz. can tomato sauce
1 1/2 cups cottage cheese
3/4 cup shredded mozzarella, divided
1/4 cup grated parmesan, divided
1 tbsp. dried basil
1 tsp. dried oregano
1 tsp. fennel seeds, crushed
1/2 tsp. crushed red pepper flakes
Salt and pepper, to taste

Preheat oven to 350*.  Bring stock to a boil in a pot.  Add quinoa to vegetable stock, stir and turn to simmer.  Cook for 20 minutes or until stock is absorbed, stirring every few minutes.  Heat a saute' pan over medium heat, add 1 tbsp. olive oil.  Add peppers, onions and garlic, stir and saute' for 7-8 minutes, until liquid is cooked out and vegetables begin to caramelize. Remove from heat.

When quinoa is cooked, add tomato sauce, cottage cheese, half of the mozzarella and parmesan, basil, oregano, fennel, crushed red pepper flakes, and season with salt and pepper to taste.  Add vegetables from pan & stir well.

Pour into a casserole dish, sprinkle with remaining cheese.  Bake for 30 minutes, until cheese is golden and casserole is bubbly.

This was good the first day & absolutely delicious the second day.  Add whatever pizza toppings you like best.  Enjoy!