Preheat the oven to 375 degrees. Spray a pie pan with cooking spray and set aside.
Combine the quinoa, tomato sauce, and water in a small saucepan. Bring the mixture to a boil, then reduce the heat, cover, and cook until the liquid is absorbed, about 15 minutes. Once it is finished cooking, allow it to cool slightly.
Meanwhile, heat the oil over medium low heat. Add the onion and red pepper and cook until softened, about 5-8 minutes. Add the garlic and cook another minute. Turn off the heat.
Add the eggs to a large bowl and beat them lightly. Add the cooked quinoa, pepper and onions, chopped basil, and 1/2 cup of the mozzarella cheese and mix well. Transfer the mixture to the prepared pie pan and use the back of a spoon or a spatula to press the mixture flat into the pan. Sprinkle the remaining 1/4 cup of cheese to the top of the pie. Bake in the preheated oven for 20 minutes. Allow the pie to rest about 10 minutes before serving. (This helps the pie to set.) Enjoy!
*Optional: reserve 1-2 basil leaves before chopping and cut them into strips. Add this to the top of the pie after it bakes for added color.