This could also be called the cleaning-out-the-fridge salad because that's literally what I was doing the first time I made it. But we knew it was a keeper when we went to the store the next day to buy the same ingredients for another batch.
Ingredients
1 cup quinoa, cooked according to instructions on package
1 6-ounce can tomato paste
½ cup chicken broth
¼ tsp salt, to taste
1 Tbsp oregano
¼ tsp crushed red peppers
⅛ tsp black pepper
Dash of sugar
½ - 1 cup ricotta cheese
Roasted red, yellow, and/or orange bell peppers, chopped
Ham slices or turkey kielbasa, chopped
½ cup chopped artichoke hearts (seasoned or plain)
¼ - ½ cup feta cheese crumbles
Instructions
To roast the peppers, place them on a pan and broil them for 20 minutes, or until the skin is mostly charred, flipping them part way through to cook them evenly.
Let them cool enough to be able to handle them and then remove the charred skin.
Chop the flesh of the roasted peppers.
Mix the tomato paste, chicken broth (to consistency) and Italian seasonings in a small saucepan.
Let the pizza sauce simmer for a few minutes.
Stir in the ricotta cheese to taste.
In a large bowl, toss the cooked quinoa, tomato sauce (to taste), chopped ham/sausage, feta cheese, chopped peppers and chopped artichoke hearts.
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/italian-quinoa-salad/