Name: Use-em-up leftover-produce quinoa salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 2 garlic cloves minced; 1 onion diced; 4 mushrooms sliced; 2 big handfuls of leafy greens (I used a combination of spinach and kale); 1 beet cooked (I boil a batch at the beginning of each week and leave in the fridge to top salads or put in smoothies); 1 handful of pea shoots washed well; 1 cup organic quinoa; 2 cups water or vegetable broth; Salt, pepper, avocado, hemp seeds, nuts to top as per your preference

AuthorOrganic_ashleyCategoryDinner, Lunch, SaladsDifficultyBeginner

Quinoa salad that uses up leftover produce sitting in your fridge.

use em up left over produce quinoa salad

Yields4 Servings

Prep Time5 minsCook Time20 minsTotal Time25 mins

2 garlic cloves minced

1 onion diced

4 mushrooms sliced

2 big handfuls of leafy greens (I used a combination of spinach and kale)

1 beet cooked (I boil a batch at the beginning of each week and leave in the fridge to top salads or put in smoothies)

1 handful of pea shoots washed well

1 cup organic quinoa

2 cups water or vegetable broth

Salt, pepper, avocado, hemp seeds, nuts to top as per your preference

In a medium saucepan, sautee garlic and onion in oil until sweating.

Add mushrooms and continue to cook until mushrooms start to soften.

Rinse quinoa, strain ensuring most of the water is removed and dump into saucepan. Stir for a few minutes to bring out toasty flavour. Add water or stock, bring to a boil, reduce heat, cover and cook for 15 minutes.

While quinoa is cooking, wash leafy greens and slice into ribbons. If using kale, make sure to give it a quick massage in oil. Slice beets into small cubes and chop pea shoots. Place all items in a large dish with lid.

Once quinoa has cooked, remove from heat and let sit for five minutes off heat. Fluff with fork.

Dump quinoa into dish with greens and give it a good stir.

Dress your own plate with the salad mix and individually top with avocado, your favourite cold pressed oil and add sea salt and black pepper according to taste. Add hemp seed and almonds for additional protein.

Store leftovers in the fridge.