I came up with a good use for a pot of leftover quinoa yesterday that turned out to be so simple and delicious that I just have to share it with you. In the photo above, my Lovely Leftover Quinoa Salad shares plate space with another wonderful salad I had made the day prior, Morgan's "Chinese Cabbage Salad" from her wonderful http://littlehouseofveggies.blogspot.com. Morgan's recipe makes a boatload of salad. I didn't even have a serving bowl large enough, so, needing to split it up, I saved the second half with it's own portion of dressing in a sealed jar for the next night -- the night of my quinoa salad.
Here is my recipe:
Lovely Leftover Quinoa Salad
1 c. prepared quinoa, cooled - I used red quinoa and a veggie bouillon cube in the preparation of mine
1 can garbanzo beans, rinsed and drained
1 avocado, diced
2 Tbsp. diced red onion
juice of 1 lime
salt and pepper to taste
Combine all ingredients.
This little leftover recipe was surprisingly delicious, and all with no added fat except the avocado. The lime makes it, in my opinion. It was nice alongside the chinese cabbage salad for a refreshing dinner on a warm day.
Morgan's salad leftovers from the previous day were still nice and crunchy despite soaking in the dressing all night. Halfway into a big bowlful, I realized the "dressing" was much more voluminous than the day before, though less pungent, so I guess it had been drawing the juices from the veggies, particularly the organic napa cabbage I had used instead of regular cabbage. I knew that in the dressing/veg juice there were a lot of vitamins, so you know what that means -- I needed something to dunk into it! An eziekiel english muffin spread with red pepper hummus was perfect dipped over and over into the juicy goodness. Not a drop went to waste! I am a big fan of leftovers and reinventions..