Begin by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 minced garlic cloves and sauté for about 1 minute until fragrant.

Introduce 1 diced green bell pepper and 1 cup of sliced mushrooms to the skillet and sauté for 4-5 minutes until the vegetables soften.

Stir in 2 cups of cooked quinoa and a 14.5-ounce can of drained diced tomatoes. Heat for an additional 2 minutes.

Transfer the mixture into a large bowl. Sprinkle 1 cup of shredded mozzarella cheese over the top.

Layer 1 cup of pepperoni slices over the cheese, arranging them to cover the surface.

Preheat your broiler to high and place the assembled bowl in the oven. Broil for 3-5 minutes.

Carefully remove from the oven, let rest for a minute, and garnish with fresh herbs before serving warm.