LEFTOVER FRIDGE SALAD

Friday was a heavy weight training day and I always try to have a meal straight after with lean protein and vegetables.

I had roasted a batch of broccoli, cauliflower and sweet potato a few days before and they were still in the fridge, as was a container of quinoa that I had cooked at the start of the week that I had been putting into my lunches for extra protein.

Vegetables and Quinoa can be cooked and kept in the fridge for up to 5 days.

Salads can be made with anything that you have in the fridge and pantry.  They don’t have to just be plain old lettuce leaves and cucumber slices, even though in the depth of summer this is a wonderful refreshing salad with a drizzle of a zingy dressing.

Being a foodie my fridge is always stocked with dressings, vegetables, condiments.

The items I have in my fridge, that I use to make a quick and delicious vegetable bowl or salad are as follows:

  • Lettuce leaves
  • Spinach and rocket
  • Sundried tomatoes
  • Boiled eggs
  • Cucumber
  • Capsicum
  • Goats cheese or feta
  • Almonds
  • Pepitas/ sunflower seeds
  • Tomatoes
  • Herbs chives, coriander, parsley, dill
  • Beetroot
  • Quinoa
  • Haloumi
  • Chilli
  • Cauliflower/broccoli
  • Onion
  • Brown rice

You don’t have to keep all these in your fridge, a few key items will ensure that you have a delicious meal anytime of the day.  Pick the ones you love and start creating.

Have fun in the kitchen and try new vegetables and combinations. You are only limited to your imagination and what flavours you love to eat.

Happy Cooking 🍴

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