March is National Nutrition Month, so I made two nutritious and delish sides dishes that pair great with DiGiorno Pizza Thin & Crispy Garden Vegetable and help balance your plate. Pairing fresh and frozen prepared foods is easy to do, and allows you to enjoy the foods you love most, like pizza. This Post is sponsored by DiGiorno Pizza.
Veggie Side Dishes
Two healty and wasy veggie side dishes to pair with your DiGiorno Pizza.
This recipe is with main ingredient Veggie
Ingredients
For the quinoa salad:
- 2 cups of cooked quinoa
- 1 grapefruit
- 2 tablespoons pistachios chopped & roasted(optional)
- 1-2 small carrots grated
- 1 tablespoon each of fresh parsley & dill chopped
- Zest of 1 lemon
- Juice of half a lemon
- ¼ teaspoon kosher salt
- Couple cracks of black pepper
- 2 tablespoons extra virgin olive oil
For the apple & romaine salad:
- 2 hearts of romaine lettuce
- 1 sweet apple like gala or pink lady
- 2 tablespoons raisins
- 1 tablespoon fresh chives sliced
- 2 teaspoons sesame seeds
For the salad dressing:
- 3 tablespoons tahini
- 2 teaspoons agave nectar or honey
- ½ teaspoon smoked paprika
- Zest & juice of half a lemon
- 1 teaspoon extra virgin olive oil
- 1 teaspoon freshly chopped parsley
- ¼ teaspoon kosher salt
- Couple cracks of black pepper
- 2-4 tablespoons water
Instructions
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Cook’s Notes: To cook the quinoa, bring 1 ¾ cups of water to a boil and add ½ a teaspoon of salt. Add ¾ cups of raw quinoa, stir well, reduce to a simmer, and cook for 20 minutes with the lid off. All the water should be absorbed and the quinoa will be fluffy. If it looks uncooked(quinoa has not unraveled) towards the end, add another ¼ cup of water and cook until the water evaporates and the quinoa looks cooked. Fluff the quinoa with a fork and allow to cool for up to 2 hours, you can also do ahead of time and keep in the fridge overnight.
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For the quinoa and grapefruit salad, add the cooked and cooled quinoa to a large bowl. Use a knife to cut all of the skin away from the grapefruit and cut all of the grapefruit segments directly into the bowl. Watch the video below to see exactly how to do this. Add all of the remaining ingredients to the bowl and mix well. Check for seasoning, you may need more lemon juice. Salad will keep in the fridge for 3 days.
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For the apple and romaine salad, use a slicer or mandolin to slice the apple thin. You can do this with a knife, just be careful and slice as thinly as possible. Add the sliced apples to a large bowl and squeeze over some lemon juice to prevent the apples from browning. Slice the romaine on the thin side, add it to the bowl along with the remaining salad ingredients, set aside. To make the dressing, add everything but the water to a small bowl and whisk to combine. Add enough water to loosen the dressing and make to pourable. Check for seasoning, you may need a little more salt or lemon juice.
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Keep the dressing and salad in the fridge until ready to serve. Right before you dress the salad, add ¼ teaspoon of salt and a couple cracks of pepper to the romaine mixture. Toss the salad with just enough dressing to coat everything, making sure not to over-dress the salad. Once the salad is dressed, it must be eaten and cannot be stored in the fridge.
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