Whenever you’re in hurry, or, Whenever you’re like “I don’t feel like cooking, but I have to eat something and we I’m so not in the mood for eating out
and paying way to much for a whole lot of crap…” This will be your recipe!
When I don’t feel much for cooking but – nonetheless – still feel much for eating, a lot, I’ll usually grab some leftovers from the fridge and mix up some sort of a salad. Or ramble them together in an egg and eggwhite omelette. Easy and healthy dinner options. (Or I may eat breakfast for dinner. Sometimes it happens.)
Something else to consider – whenever you know a busy week is ahead – is to always cook a bit more quinoa or rice then you’re planning to eat. Because the leftover portion makes a great base for a salad the next day. Proof found below. And you can keep it for ages in an airtight container in your fridge. Tupperware whores for the win!
We always have a huge collections of seeds and nuts in our cabinets. As do we have endless rows with cans of fish and salad proof veggies in the fridge. This time I bought something a bit more out of the ordinary: canned king crab and I decided to combine it with whatever was leftover in our fridge. Enters a King Crab salad that belongs on a Michelin star menu. 😉
You’ll need (serves 2)
- A can of king crab (tuna or salmon will work too)
- Cherry tomatoes
- Baby cucumber
- A zucchini (or another leftover vegetable)
- 140g quinoa
- Red onion
- 2 tbsp of pumpkin seeds
- Olive oil
- Balsamic vinegar
- Salt and pepper
Cook the quinoa (unless it’s a leftover portion from the day before) as stated on the package.
Slice the zucchini and grill them on a high heat for a few minutes on each side.
Now add all ingredients to a big bowl and mingle until everything is a hot king crab mess.
And you’re done. Serve while cold.