The Flaming Vegan

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Easy-Cheesy Margherita Pizza Quinoa
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Easy-Cheesy Margherita Pizza Quinoa

I love quinoa, the mother grain!  In case you aren't familiar with it, quinoa is a wonderful small cous-cous-esque whole grain with a delicious nutty flavor.  In addition to fiber and essential amino acids, this healthy whole grain is packed with protein, a whopping 8 grams per serving! 

This recipe was designed as a side dish but packs enough punch to serve as an entree.  Often I will have it for dinner with a simple italian side salad.  It's fast, easy, kid-friendly and satisfies that notorious pizza craving in a much healthier way!

Quinoa Stats:

A one cup serving of Quinoa contains:

220 calories (70 percent carbs, 15 percent fat, 15 percent protein)

40 grams of carbohydrates (13 percent daily value)

8 grams of protein (16 percent daily value)

3.5 grams of fat (with no saturated fat)

A glycemic load (blood sugar spike) of only 18 out of 2505 grams of fiber

20 percent of daily value of Folate (various forms of Vitamin B)

30 percent of Magnesium daily value (beneficial for people with migraine headaches)

28 percent daily value of Phosphorous

Iron (15 percent)

Copper (18 percent)

Manganese (approximately 60 percent)

Quinoa is loaded with life-sustaining nutrients, including all eight essential amino acids. The Incas reverently called quinoa "chisaya mama", mother of all grains.  :) 

Easy-Cheesy Margherita Pizza Quinoa

1 cup Quinoa

1/4 cup chopped Fresh Basil

1/4 cup Shredded Vegan Mozzarella

1/4 Sundried Tomatoes, julienned (oil packed or rehydrated)

1/2 cube Vegetable Boullion (optional)

1/2 tsp Crushed Red Pepper Flakes

1 large diced Roma Tomato

1 tsp Olive Oil (or other oil)

Sea Salt & Pepper, to taste


Cook quinoa according to package directions, with or without added half vegetable boullion cube.

*Careful not to overcook. 

Cool for a few minutes, add all other ingredients, save diced tomato and some of the basil.  Season to taste.  

Serve quinoa hot and garnish with the fresh diced tomatoes and  reserved chopped basil. 

There you have it; easy-cheesy Margherita Pizza Quinoa!  Enjoy!  :)


Thank you for supporting BuddhasDelight!  If you like this recipe, don't forget to vote! 

*Statistical information consolidated and edited based on content found at

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Leave a Comment

  1. Marie Esther
    Yup, easy-peezy! And I agree - quinoa is an amazing little grain.
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  2. SnakeWitch
    Hey, quinoa is a South American grain. The aboriginals here are the ones who started using it. And I'm the one teaching people here, at this time, what this grain is. Amazing, isn't it? North Americans are the ones eating it now. South Americans are too busy discovering all the American crap we're trying to get away from. I guess when we stop eating unhealthy, they market to another public... sad, really. Voted!
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  3. Carolyn
    Vote #5! Sounds delicious!
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  4. Roopam
    I love quinoa...find it very healthy...been looking for recipes too...thanks for this...sounds great:) voted!
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  5. Veganara
    Vote no 9. This sounds wonderful! I recently bought some quinoa and I love it, looking for new ways to cook it. Here in Britain quinoa is expensive (I don't know if it is particularly in the US), but you don't need a very large portion, as it goes such a long way, making it quite economical. Besides being so delicious and health-promoting!
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  6. Carolyn
    Congrats for making Top Posts! Fellow writer, you may feel that you would rather save your votes for someone that does not recieve many votes. You may not be aware that votes from our friends and family members that vote only on our articles does not count as much as someone that votes for many varied writers. Although the crew at the Flaming Vegan will not reveal all that goes into the choice for Top Posts, the crew has written me revealing this information. To prove that the articles that receive the most votes, do not always make Top Posts, consider my recent article on pizza that received 13 votes, but did not make Top Posts! Again, consideration for your vote for my articles is appreciated!
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    1. BuddhasDelight
      this is interesting/confusing. yeah, i still have no clue how it works, i just try to vote and support as many as i can and for things i am genuinely excited about and then thank and appreciate those who send votes my way. i try not to take it all too serious and just have fun with it. i suppose if this were my primary income i would be very stressed, but i guess i just find it a cool hobby at the moment that happens to throw me some cash from time to time! :) can't go wrong there. i have thought about contacting theflamingvegan crew to ask questions about this. i think i will because it seems a lot of people are confused or just need to know how it all works. :) cheers carolyn, thank you for your comments, support and votes!
      Log in to reply.
    2. SnakeWitch
      So basically, if I understand correctly, when friends and family start voting on other articles as well to show that they are interested in what The Flaming Vegan as a whole has to offer, we get a better standing... right?
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  7. pftsusan
    Absolutely love Quinoa! I feel so much energy every time I use this grain. Although I'm not obese anymore, I still like an occasional piece of pizza. What better way than to have it healthier. Voted.
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    1. pftsusan
      i invite everyone to look at my new blog.
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  8. Virtually Homemade
    Virtually Homemade
    I love Quinoa! Thanks for the idea!
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  9. Justnjoyable
    Voted! Great recipe, on my list to try this week! Quinoa all cooked up for the week so yeah!!!! Haven't had it before I am excited!
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  10. Justnjoyable
    Voted! Great recipe, on my list to try this week! Quinoa all cooked up for the week so yeah!!!! Haven't had it before I am excited!
    Log in to reply.
  11. Ron Wrinkle
    What happened to my message to Buddhas Delight? At the risk of boring everyone, I will start over. Do I call you 'Buddha's' or 'MS Delight?' Not a great fan of hummus but the one in this you make it or buy it? And about cilantro... I buy a bunch of it, use a few sprigs and the rest bleeds green gunk in the produce drawer in my refrigerator. I know you live in CA, and if you happen (dare to dream) you live in the East (San Francisco) Bay, maybe we could share cilantro. No I ain't hitting on you... I have a boy friend. While I am here, two things: 1. I gotta ask the owner (what is your name, anyway?), I have some great recipes that I veganized (spell check doesn't like that word...tough) from celebrities. Can I post them? Lemme know. 2. About sea salt: I was married to a wonderful woman for 29 years and we are still friends. She rose from a part time secretary to an executive at the former Leslie Salt now part of Cargill. One day she came home from work laughing like crazy. "You'll never guess what marketing did! They took ordinary salt and labeled it sea salt and raised the price!" Yes, that is true. THERE IS NO DIFFERENCE. So yer ole Grandpa here is trying to save you dollars, pound or pretty beads. Who loves you? Your Grandpa Ron
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