I work really long hours sometimes like most working people. So I find it important to have some basics in the fridge all the time. Last week I had some quinoa left in the fridge and kale from the pumpkin salad. I felt like bi bim bap but decided to make it with the quinoa to finish it off. This was the result.
The day before I had eaten toast for dinner – leftover curry plus some extra veggies
Then, packed lunch the next day adding some extra sweet potato and blanched red cabbage (topped with Sricha chilli sauce)
I had sprouted mung beans I bought from the green grocers as well which added a fresh element