I had some leftover quinoa, steamed broccoli and roasted kale that I wanted to use up and decided to make an Asian salad.
You could use whatever leftover grain, brown rice or couscous you have available, as well as any leftover cooked vegetables.
1 C. cooked quinoa
1 C. chopped steamed broccoli
1 C. roasted kale a.k.a disappearing chips, see recipe in blog search
handful of shredded carrots
1 tbs. soy sauce
1 tbs. rice wine vinegar
1 pinch toasted sesame seeds
1/2 Tbs. sesame oil
3 Tbs. toasted almonds
1 scallion chopped
Chili paste (optional)
Combine all ingredients in a bowl and enjoy!
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