Directions

• To cook quinoa, rinse 1 ½ cups of dry quinoa in a sieve, until the water comes out clean. Next, boil 3 cups of water, or stock if you want extra flavor, and add the quinoa. Bring the quinoa back to a boil, cover it, and turn the burner down to a simmer. Cook the quinoa for about 20 minutes, until no water remains. Remove from heat, and fluff with a fork. This will give you a little over 4 cups of cooked quinoa. Save the extra for up to a week in the fridge.
• Preheat oven to 425ºf. Lightly spray 8, 10oz oven-safe ramekin. Place on a baking sheet
• In a bowl mix together ½ cup of pizza sauce, the Sun-dried tomatoes, spinach, and capers.
• Spread 2 tbsp. on pizza sauce to the bottom of each ramekin. Next layer a ¼ cup of the cooked quinoa, 3 tbsp. of the Sun-dried tomato mixture, a layer of pepperoni slices, and 2 tbsp. of grated mozzarella. Repeat layering until you end on the mozzarella.  
• Sprinkle the feta evenly on each ramekin. Place the baking sheet in the oven and cook for 20 minutes, or until the ingredients have been baked through. Next, turn the oven on broil, and broil the dish for 2 minutes, or until the cheese is golden. Watch carefully! Remove from the oven and garnish with baby spinach leaves. Serve immediately and enjoy!