In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once the oil shimmers, add 1 clove of minced garlic and sauté for about 1 minute until it becomes fragrant and golden.

Add 1 diced green bell pepper and 1 cup of sliced mushrooms to the skillet. Sauté these colorful vegetables for about 4-5 minutes, stirring occasionally, until they soften and the peppers brighten.

Stir in 2 cups of cooked quinoa and 1 can of drained diced tomatoes. Mix everything thoroughly, ensuring that the quinoa is evenly coated with the vegetable mix.

Transfer the quinoa and vegetable mixture to a serving bowl, creating a hearty base. Evenly sprinkle 1 cup of shredded mozzarella cheese over the top.

Layer your choice of pepperoni slices on top of the cheese, distributing them based on your personal preference.

Preheat your broiler and place the bowl under it for about 3-5 minutes. Keep a close eye to avoid burning; you'll know it's ready when the cheese is bubbling and turns golden brown.

Once the cheese is melted to your liking, carefully remove the bowl from the oven. Garnish with freshly chopped parsley or basil before serving.