leftovers & random stuff in the fridge

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so, i’ve been thinking how i should post a recipe but honestly, it’s just a lot of work! i feel like no one needs to read a blog about how to make quinoa salad with beans & mango…or maybe they do because i see a lot of them out there. i guess i feel like i want to only post stuff i think is great! or original! or unique!

well, today i was out running errands & ran into my friends melissa, adam & their adorable 20 month old son(who i totally scared with my enthusiasm). they own & operate this fantastic dog walking & cat sitting company in the neighborhood called paw paw pet care.  adam complemented me on my blog and said he was waiting for me to post again. it had never crossed my mind that people i actually know were reading this & checked back in to see if i had added a new recipe. i had already decided what i was going to make for dinner using leftovers, so why not take some pictures and post it?
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i was actually going to make a black bean & quinoa soup since it was so chilly out today! but then remembered i also had pineapple, half an avocado & some brussels sprouts to use up. so i picked up jicama & a few limes before spreading everything out on the counter to figure out what exactly i was going to make. and this is what i came up with: cilantro black bean baked quinoa, coconut oil pan seared brussels sprouts, oven roasted grape tomatoes, pineapple-jicama-avocado salsa and lime toasted pepitas.
i started with some leftovers, so i just used what i had & didn’t really measure. i mean, i don’t usually measure which is why writing these posts are a little daunting! anyhow, i threw this all together pretty quickly, even though writing it out makes it seem like it was a lot of work. it really wasn’t at all!
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cilantro black bean baked quinoa
3 cups cooked black & white quinoa
2 cups cooked black beans
1/2 cup salsa, homemade or jarred
1/4 cup nutritional yeast
1/4 cup cilantro, chopped
  • preheat oven to 375
  • mix everything well and press into a casserole dish
  • cook 20-30 minutes, until heated through & lightly browned
photo 4
oven roasted grape tomatoes
  • toss grape tomatoes with a light drizzle of olive oil, pepper & sea salt
  • spread in one layer on a cookie sheet or baking dish
  • cook alongside the quinoa for 30 minutes, until blistered & soft

photo 2lime toasted pepitas

1 cup raw pepitas
juice of 1 lime
sea salt, pepper, cayenne
  • mix lime juice & spices in a small bowl, set aside
  • heat raw pepitas in a pan over medium-high heat, stirring often to toast evenly
  • when pepitas have browned & popped, turn off heat
  • add the lime mixture & stir well
  • let cool
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coconut oil pan seared brussels sprouts
brussels sprouts, washed, trimmed & cut in half lengthwise
coconut oil
sea salt, pepper, cayenne
  • melt a small amount of coconut oil in a pan
  • add brussels, face down & let cook until bottoms are browned
  • add spices & stir fry until cooked through
photo 4
pineapple-jicama-avocado salsa
1/2 cup pineapple, chopped
3/4 cup jicama, diced
1/2 of an avocado, chopped
1/4 cup cilantro
1  jalapeño pepper, seeded & diced
juice of half a lime
sea salt, pepper, cayenne
  • mix together & let sit while preparing the rest of the meal

photo 4

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