Bring quinoa, water, and salt to a boil in a small saucepan. Cover, and reduce heat to low. Cook for 20 minutes. Remove cover, fluff with a fork, and allow to cool. (I cooked my quinoa in the morning and left it on the stovetop until I was ready to make the pizza cups.)
Preheat oven to 375 degrees F. Spray a muffin tin generously with cooking spray.
In a medium bowl, beat egg, and stir in parmesan, Italian seasoning, and cooked quinoa. Stir until well combined.
Place 1/4 c. of quinoa mixture in each muffin cup. Scoop a tablespoon of pizza sauce in a round-bottom measuring spoon, and press the bottom of the spoon into the quinoa to make a little well. Fill with the sauce. Repeat for all 12 cups.
Press a frozen meatball into the sauce for each pizza cup. Sprinkle about a tablespoon of cheese over the top of each meatball, and bake in preheated oven for 30 minutes. Carefully sprinkle a little more cheese on top of each one for the last 10 minutes of baking if you like extra cheese.
Allow muffin cups to cool almost completely in muffin tin. Run a knife along the edge of each pizza cup, and carefully lift out of the muffin tin. Serve with more warm pizza sauce for dipping if desired.
As a shortcut, you could simply spread the quinoa mixture into the bottom of a 9 x 13″ baking dish sprayed with cooking spray. Make straight lines of indentations filled with pizza sauce and meatballs, and sprinkle cheese over the entire casserole.
- Prep Time: 60
- Cook Time: 30
- Category: Italian