How to Bring Leftovers Back to Life Plus a Roast Veggie, Tamari & Maple chickpea Salad

One of the best ways to eat healthy is to envision food prep and cooking as one bug continuum. If pouring your heart and soul into a meal for loved ones at night, then forgetting all about yourself the following day sounds familiar, please read on. Granted, not all dishes will work as leftovers, but some are the perfect nourishing alternative to a store bought focaccia on the run. Below are my three top tips PLUS a Quinoa and Roast Veggie Salad with Tamari Roast Chickpeas that makes the for the quintessential leftovers xx

1. Buy Extra. When you’re contemplating whether or not to buy that little bit extra for dinner (like that fourth chicken fillet you’re doing your head in over at the butcher), think of me and if you can afford to, do so.

2. Store Condiments Separately. The recipe below would have been a soggy mess and much less appealing had I not stored key condiments in separate containers. Tamari and Maple Chickpeas last 2-3 days in the fridge and make wonderful additions to all kinds of salads. Roast veggies come up beautifully twice roasted. Refresh cooked quinoa by mixing it back with alkalising greens such as spinach leaves, celery and loads of lemon juice.

3. Revamp your leftovers with bursts of flavour. In this case, I kept some Maple Roasted Pecans on hand and added pomegranates, but herbs, spices, nuts or seeds can bring your salad back to life.

Quinoa & Roast Veggie Salad with Tamari Roast Chickpeas & Maple Pecans
Original Recipe Inspired by Calgary Avansino, Adapted by Shelley Kamil

Ingredients
(Serves 4 as a side plus leftovers)
2 cans organic chickpeas
1tbs tamari
2tsp maple syrup
1/2 cup pecan, crushed
2tsp maple syrup
Sea Salt to taste
1/2 butternut pumpkin, peeled and chopped
6 baby beets, washed and chopped
2tbs olive oil
1/4 cup cranberries
1.25 cups quinoa
1tsp vegetable flavouring / stock
4 handfuls salad leaves
Dressing
Juice of half a lemon
Rind of half a lemon
1 heaped tsp dijon mustard
1-2tbs extra virgin olive oil
Sea Salt to taste
For the following day
2 handfuls spinach leaves
1 stalk celery, finely chopped
2 tbs pomegranate seeds
Juice of half a lemon

DIrections 
1. Drain and rinse quinoa. Cook as per instructions on pack. Add 1tsp vegetable stock to cooking process

2. Drain and rinse chickpeas, dry thoroughly. Preheat oven to 180. Line a baking tray with baking paper. In a small mixing bowl combine chickpeas, 1tbs Tamari, 2tsp maple and some sea salt, mix together well. Lay out evenly on baking tray, bake for approx 10 minutes or until just golden. Remove from oven, place on plate and allow to cool. Store 1-2 handfuls for the following day.

3. In a small mixing bowl, combine pecans, 2tsp maple plus sea salt and mix to combine. Lay out evenly on baking tray and transfer to oven for 5-7 minutes or until just slightly golden. Remove from the oven and set aside. Store 6-8 pecans for the following day.

4. Place the beets and pumpkin pieces on the baking tray, drizzle with olive oil and bake in the oven for 35-40 minutes or until slightly charred. I often find the beets are ready 10 minutes prior to the pumpkin. Once cooked remove and set aside. keep a small selection of veggies aside for the following day. Refrigerate and store in an air tight container.

5. In a small mixing bowl, whisk together the dressing ingredients, set aside.

6. To assemble the salad, in a large serving bowl, combine the cooked quinoa, chickpeas, and leaves, mix gently to combine. Add the dressing and mix together once more. Top the salad with roast veggies plus a sprinkling of pecans and cranberries.

7. The Following Day:
In a mixing bowl, combine spinach leaves, 1 cup cooked quinoa, sliced celery and a generous squeeze of lemon juice, mix together thoroughly. If possible re heat veggies in the oven for 10-15 minutes careful not to burn. Transfer quinoa mixture to a serving bowl, top with chickpeas, pecans, pomegranates and a side of avocado, an extra drizzle of lemon juice and a sprinkle of sea salt xx