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Rinse the quinoa well in a fine mesh strainer.
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Add the quinoa and vegetable stock to a medium sauce pan and bring the mixture to a boil.
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Turn the heat down to medium and simmer for 20 to 30 minutes (check and stir the quinoa after 15 minutes) until most of the liquid has been absorbed and the quinoa is soft.
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Remove the quinoa from the heat and pour it into a large mixing bowl to cool.
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Preheat your oven to 350°F.
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Line a 4” x 4” x 2” baking pan with parchment paper.
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In a small mixing bowl combine the pizza sauce and egg whites. Wisk together until well combined.
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Add ½ cup of the cheese, ¾ of the olives, and ½ of the jalapeno slices (chopped) to the quinoa. Stir to combine.
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Add the pizza sauce and egg white mixture to the cooled quinoa. Stir to combine.
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Pour the quinoa mixture into the parchment lined pan. Spread it evenly in the pan.
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Top the quinoa mixture with the pepperoni, the sliced mushrooms, and the rest of the jalapenos (still in slices), the rest of the sliced olives, and the rest of the cheese.
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Cover loosely with a little tin foil and bake for 50 minutes.
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Remove the foil and bake uncovered for another 10 minutes.
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Remove from the oven let cool for 10 minutes.
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Slice, serve, and EAT!!!