Kitchen Sink Quinoa Salad

Kitchen Sink Quinoa Salad

I have a confession. I love leftovers. Like, a lot. I have been known to make or order too much food specifically so that I will have leftovers. I LOVE leftovers.

But some leftovers are more exciting than others. It’s not all cold Pad Thai and macaroni and cheese. Sometimes you have cooked broccoli and baked chicken and the end of a container of grape tomatoes that need to get used up before your next grocery run.

This is a great way to liven up those leftovers. It’s great because it’s totally customizable to your tastes and what’s taking up space in your fridge. Everything is optional!


  • 1 cup dry quinoa
  • 2-3 cups cooked vegetables (leftover broccoli, cooked peas, whatever’s in your fridge!)
  • 1 cup cooked protein (chicken, fish, cheese, tofu whatever sounds great)
  • 2 cups assorted salad vegetables (carrots, cucumber, tomatoes, etc.)
  • ½ cup something salty (artichoke hearts, olives, capers, sunflower seeds)
  • 1/2 cup cheese
  • 1/2 cup your favorite salad dressing (a vinaigrette will work best, but something creamy could also be interesting.)


  • Cook quinoa according to package directions. When done cooking, transfer it to a large bowl and toss with a fork. Let cool for 30 minutes or so tossing every 5 minutes.
  • Add your vegetables, protien, salty somethings, extra cheese and toss until everything is mixed together.
  • Pour your dressing over the salad and toss well.
  • I prefer to serve this chilled after about 30 minutes in the refrigerator, but – as with the rest of this recipe – you do you!

Adapted from here.



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