“Deliciously Made From Leftovers” Salad

The “Deliciously Made from Leftovers” aka Broccoli/Quinoa Salad

Don’t feel like having the same thing twice? Spice up your leftovers with some new flavors and turn it into a salad! We love to get creative with leftovers—it’s more exciting to eat something “different” even if it’s using the same ingredients as last night’s dinner.

The key is combining the right ingredients and adding complementary ingredients that tie everything together. It’s almost like an art; sometimes it can go very wrong, but…this leftover “nutty-ginger-broccoli-onion-quinoa” combo happened to turn out EXTRA delicious so we had to share it with you. The pickled ginger added a little tang and the nuts added some protein crunch. It was even gluten-free!

Part 1—The Broccoli & Onion Side Dish
1 teaspoon coconut oil
1 teaspoon fresh chopped ginger
1 teaspoon turmeric powder
1 onion, sliced
4 cups broccoli florets
salt & pepper (to taste)

In a frying pan, sauté the onions with the coconut oil, ginger and turmeric until they caramelize. Add the broccoli, then add a splash of water to prevent them from burning. Enjoy with a protein of your choice for dinner, then refrigerate the leftovers.

Part 2—The Quinoa
There’s not much to this part, just cook quinoa like you normally do! We recommend cooking a big batch in a rice cooker with vegetable stock. Who doesn’t like to “set it and forget it”?

Part 3—The “Deliciously Made from Leftovers” aka Broccoli/Quinoa Salad
⅓ cup cooked quinoa
2 cups broccoli & onion side dish
1 tablespoon pickled ginger
¼ cup roasted unsalted almonds, chopped

This part is the best part: dump everything in a nice big bowl, give it a good toss, serve it, and EAT IT.

What’s your favorite leftover combo recipe?