We spent Passover at Kenny’s parents’ house this year (yay to vaccinated grandparents!) and our departure home with pounds and pounds of leftovers has become a Passover tradition to rival the singing of Dayenu. We will never, however, say “dayenu” to the leftovers–they are always welcome!
One of the leftovers we packed home was a quinoa salad with finely diced apples, raisins, zucchini, and cucumbers. It had a dressing on it, but it was so light that I didn’t worry about it competing with whatever I was about to do to it. For dinner last night, we didn’t have quite enough for two servings (the kids won’t touch quinoa), so I mixed it with baby spinach. It was pretty and looked very healthy and texturally interesting. I think I also added toasted crushed coriander seed, because I add that to everything now. It would also be fine without it, though.
As for dressing, we had some leftover salsa verde (acid: lime juice; fat: grapeseed oil; shallots and parsley, Morton’s kosher salt to taste), which I made into a dressing by adding a few teaspoons of Dijon mustard, a splash of white wine vinegar and some more oil just to bring up the volume of ingredients (I started with about 2 tbsp of the salsa verde). The result was a light and refreshing spinach salad with great texture added by the quinoa and diced veggies.
UPDATE: We had some of this frankensalad leftover after dinner, so for lunch the next day I added a chopped 9 minute egg and a spoonful or two of tahini from our local Chutzpah Kitchen and it was a filling, delicious, one-bowl lunch!