1. Cook quinoa according to directions on package and cool in observance of USDA standards.
2.  Once cooled, or the next day before service, add vegetables, cheese and vinaigrette to the quinoa and mix. When all ingredients are mixed, place in refrigeration until service time or portion into boats for service.
3. Preheat oven to 325°F. Remove frozen Crave House Italian-style crumbles from package and place on oven-safe baking sheet. Heat 5-8 minutes or until heated through. Once they are heated, hold hot for service.
4. When service time comes, portion 1 cup quinoa mix into boat or tray. Place ¼ cup of plant-based crumble top of quinoa mix and serve immediately.

Chef Tips: You can use vegetable stock to give more flavor to the cooked quinoa.

Amount of crumble can be adjusted depending the amount of M/MA needed for nutritional purposes.

1. Heat oil in a large, thick walled stock pot. Heat oil in the pan and add the onions. Sauté onions until golden brown; be careful they do not burn. Once the onions are soft and have turned a golden color, add black pepper and mix well. Add honey and bring to a simmer until the onions are mocha brown.  Remove from stock pot and cool on sheet pans in shallow layers down to 35°F within two hours.
2. Lightly coat perforated pizza pans with non-stick cooking spray. Place the frozen cheese pizzas on the pans.  Partially thaw in the cooler.  Top with cooked onions and frozen sausage. Bake at 400 degrees F for 6 minutes and rotate, cook for an additional 6 to 9 minutes or until crust is golden and heated through to a temperature of 165 degrees.
3. To serve: Cut each pizza into 8 pieces and serve.