LEFTOVER QUINOA SALAD
Leftover food turned new is my latest obsession. It`s part of me forcing myself to use what I have and throw out less food.
A lot of recipes call for using just half a lemon or 2 spoonfuls of sour cream which leaves you with small amounts of leftovers, and what happens to those? Often they end up in the waste. But hey, you can drizzle the lemon over your salad and add the sour cream to a soup or a creamy pasta sauce. For example.
The other day I found leftover quinoa, a handful of kale, a little feta cheese and two carrots in the fridge.
I had the kale tops and sliced carrot in a big serving bowl. Then I poured boiling hot water over the kale and carrots, and let them rest in in for just a few minutes (5-10) before draining the water off.
I chopped a small red onion and made a salad sauce with extra virgin olive oil, lemon juice, mustard, honey and a sprinkle of broth powder.
Then I tossed everything together and lunch was ready.
Quinoa is so easy to combine because it does not have a dominating taste itself.
You can easily add it as a side dish to just about any meal, I would say, or add it to a salad like i did.
One teaspoon of broth powder makes two cups of broth.
Just add to hot water and stir.
I like to use it as a substitute for salt (just powder, no water) in any recipe for a tastier, healthier result.