This recipe is a perfect example about why it’s OK not to have a plan for dinner (as long as you have a well stocked larder). The past month has been jam-packed with foodie activities, whether it’s been cooking for a birthday party, camp cooking, or entertaining and cooking for family and friends from the east coast who dropped by for a visit. Our refrigerator has gotten such a workout that I’m surprised it hasn’t started spitting things back out at me.
The rainy, gray, Seattle weather had me down yesterday (its been a long 3 weeks of straight gloomy weather here) and I told David that I would come up with something to do with the items in our fridge for dinner. It may be hard to replicate the recipe exactly, but the good thing about cooking as opposed to baking is that a recipe is just a guideline, not an exact formula. What I thought was going to be a mediocre leftover dinner, turned into a delectable surprise for David and I. Use this recipe as a base for your own quinoa smorgasbord and experiment with what’s in your own refrigerator. Here’s what was in mine….