Baking, Brunch, Food allergy/sensitivity, Gluten-free, Nutrition, Vegetables, Vegetarian, Whole grainCategory:
March 12, 2014
March is National Nutrition Month®!!!
This year’s theme is “Enjoy the taste of eating right”. Often, people have the idea that healthy foods do not taste good. Healthy foods can also be tasty. Of course, being creative will add deliciousness to the meal!
Here’s a recipe that is vegetarian and gluten-free friendly, vegan friendly if use soycheese and egg substitue. Quinoa is a good source of magnesium, folate, protein and fiber while sweet potato is a good source of vitamin A, vitamin C, potassium and fiber. White sweet potatoes were used in this recipe because I have never tried them and I got them from the Union Square Farmer’s Market. This turned out delicious! Be creative! You can use other types of potatoes, add or substitute ingredients.
Sweet Potato Quinoa Pizza with Veggies
2 cups quinoa, cooked
1 pound sweet potato, rinsed and shredded
2 eggs (2 egg substitute for vegan), lightly beaten
1 cup fresh spinach, rinsed
1/4 cup mushrooms, rinsed and sliced
1/2 cup shredded mozarella (soy cheese for vegan)
1/2 cup low sodium tomato sauce
Salt to taste
1/2 tsp Freshly grounded black pepper
1/2 tsp garlic powder
1/2 tsp dried parsley
1. Preheat oven at 375F.
2. Mix quinoa and shredded sweet potato. Add eggs to mixture. Season with salt, pepper and other seasonings.
3. Divide the ‘dough’ into 2 and make a pie with each dough. Spread the pie until 1/8-inch thick. (You can make smaller pies as well.) Bake in preheated oven for about 20-25 minutes until golden brown and relatively dry.
4. Spread pizza crusts with tomato sauce. (Save about 1/8 cup for topping the pizza.)
5. Place spinach on crust, then mushroom. Add some tomato sauce on top, then mozzarella cheese.
6. Bake in oven for 8-10 minutes. For a nice browning of the cheese, broil in the oven for 2 minutes.
Enjoy! Happy Registered Dietitian Nutritionist Day!!!
Katrin Lee, MS RD CDN CLT