Leftover Makeover : 1 Dish 3 Ways 

Ah leftovers.. Something I’m never really thrilled about. For some reason the idea of eating the same thing over and over just gives me the blues. It’s like I have foodie ADD. On the other hand, the idea of throwing money down the garbage disposal is not something that really excites me either. Last week I challenged myself to try to waste as little food as possible. After cooking Sunday dinner, which included a side dish of quinoa, kale, and mushrooms (recipe below), there was more than enough quinoa leftover to last a few more days. I knew that I would have to get creative, because eating it by itself was not an option.

Quinoa, Kale, and Mushrooms

* Side Note: 1 cup of quinoa goes a long way *
* Side Note: 1 cup of quinoa goes a long way *
  • 5 cloves of Garlic, minced
  • 1/4 cup of olive oil
  • 1 cup Baby Bella mushrooms , roughly chopped
  • 1/2 cup Onions, diced
  • 1 cup Quinoa, uncooked
  • 2 cups Chicken broth
  • 6 cups of Kale, chopped
  • 1/2 tsp Fresh thyme, minced
  • Salt/pepper

Directions: 

  1. Heat olive oil in a pot over medium heat.
  2. Add in the mushrooms, garlic, and onions and cook until golden brown, about 4-5 minutes ( stir frequently)
  3. Once cooked, add in the quinoa and chicken broth and stir well.
  4. Bring the mixture to a boil and then reduce the heat to low, cover and cook until all the water is absorbed, about 25-30 minutes.
  5. Once cooked, add in the chopped kale, stir and cover for about 5 minutes until the kale begins to wilt.

 

With a little creativity and a few extra ingredients I was able to remix this side dish into the next day’s breakfast, lunch, and dinner.

Breakfast : Quinoa, Kale, and Mushroom, and Egg Bake  

Additional Ingredients: 

  • 2 eggs
  • 1 tbsp of milk or half and half ( to make the eggs extra fluffy
  • Shredded Mozzerella Cheese
  • Salt and Pepper to taste
  • Olive oil

 

 

Directions:

  1. Fill a greased ramekin half way with the quinoa,kale, and mushroom mixture
  2. Whisk eggs and milk together and pour over the quinoa mixture
  3. Sprinkle in salt and pepper to taste
  4. Top with shredded Mozzarella cheese
  5. Bake for 18-22 minutes, until set. Let cool in the ramekin for 3 minutes. Run a small rubber spatula or spoon around the edge of the ramekin then remove and serve. ( you can also eat it straight out of the ramekin )

stages of quinoa egg bake

 

Lunch : Quinoa Taco Bowl 

Additional Ingredients:

  • Cooked Ground Turkey
  • Taco Seasoning
  • Diced Tomato
  • Cilantro

** Keep in mind that I was trying to only use the ingredients I already had. Go crazy with black beans, avocado, cheese.. Whatever your heart desires or in your refrigerator **

Quinoa Taco bowl

Directions: 

  1. Reheat quinoa is a pot or in a microwave and put the desired amount of quinoa in a bowl. (please don’t kill me for mentioning the forbidden reheating device that shall remain nameless)
  2. Place the cooked ground turkey, water, and taco packet in a skillet. Cook for 3-4 minutes on medium heat.
  3. Top quinoa mixture with ground turkey and then add chopped up cilantro and tomatoes

 

Dinner: Pan Seared  Marinated Lamb Steaks over Quinoa 

Additional Ingredients:

  • Lamb Steaks

Marinade:

  • 1/4 cup of Extra Virgin Olive Oil
  • 4 Cloves of Fresh Garlic, minced
  • 1 tbsp of Balsamic Vinegar
  • 1 tbsp of Fresh Thyme, chopped
  • 1/4 tsp of salt, or taste
  • 1/4 Fresh Ground Pepper, or to taste
  • Juice of 1 large lemon
  • Zest of lemon ( 2 teaspoons )

 

Directions:

  1. Mix all ingredients together in a bowl.
  2. Place lamb steaks in marinade and cover bowl with plastic wrap.
  3. Marinate in the refrigerator about 4 hours or longer, if desired.
  4. Pan sear to desired doneness.
  5. Place on top of quinoa.

lamb with quinoa leftovers

 

I hope this post inspires you to give your leftovers a second chance at life !

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