super supreme pizza quinoa salad

It’s no secret I could eat pizza pretty much everyday.

Lately, we’ve been spending a little too much time at Transfer for GFGF (gluten free girlfriends) dinners — I wouldn’t say I’m getting sick of pizza (impossible!!!) but my waistline might be in need of a break.

Instead of giving up my pizza, I just shift it to other arenas….like quinoa salads!

My sister-in-law asked me to bring a quinoa salad to my niece’s graduation party recently– CONGRATS, CELESTE!!! — last time people weren’t quite sure about it (one nephew said he wouldn’t eat something he couldn’t pronounce) but this time, when you throw in the word PIZZA, there were more willing to try it.

Grab your favorite pizza toppings and let’s do this!

SUPER SUPREME PIZZA QUINOA SALAD

 

SALAD:

4 cups cooked quinoa, cooled

1 cup pepperoni, sliced

1/4 cup onion, finely diced

1/2 cup green pepper, diced

1/4 cup scallions, sliced thin

1/2 cup black olives, sliced

1 cup tomatoes, chopped

1/2 cup fresh mozzarella cheese, chopped

1/4 cup parmesan cheese, grated

1/4 cup packed, fresh basil, chopped

 

DRESSING:

1/2 cup Italian vinaigrette salad dressing (I used Cindy’s Kitchen Barcelona Vinaigrette, which I love for its very few ingredients and no sugar added, but Annie’s also has some good ones or make your own!) 

1 clove garlic, minced (use your garlic press!)

1-2 tablespoons Penzeys Pizza Seasoning (add 1 and see what you think, I love that stuff and can’t get enough, if you want it super pizza-y, keep adding a little until you get the flavor you want — know that the flavor will intensify as it sits in the fridge!)

PREPARATION: 

1. Whisk all dressing ingredients in a small bowl and set aside.

2. Prep toppings and combine in large bowl with quinoa.

3. Pour dressing onto salad and stir to combine. Refrigerate until serving.

 

 

Sarah’s Notes

• For measurements: you don’t have to follow mine, I often use leftover quinoa from another dish the night before for this salad. Just add your toppings to your liking until you have the ratio you’d like, then add dressing bit by bit until it’s coated.

• Substitute less or more of any of the ingredients to make a salad that works for you! (you can also chop the toppings in larger pieces to make them easier to take out for picky eaters.)

• Dairy-free: just skip the cheeses

• Vegan: no meat or cheeses needed, add more veg!

• Make your quinoa in advance! You need to allow time for it to cool, this salad can be made ahead of time and stored in the fridge for several days after as well. (the flavor gets better each day, and I keep adding more toppings each time I eat it!)

• ANY of your go-to pizza toppings will work: mushrooms, artichokes, banana peppers, jalapeños, green olives, sun dried tomatoes, avocado, asiago or feta cheese, Canadian bacon, plain ol’ bacon, sweet roasted garlic, you name it!

• This doesn’t have to be a cold salad either, you can serve it warm as a meal!

EnJOY!