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  • Easy vegetable loaf Vegetarian Good for leftovers

    An easy and delicious vegetable loaf that the whole family will enjoy.
    25 mins preparation + 45-55 mins cooking
    Makes 24 slices

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Overview

Occasionally we have parts of meals that we couldn't finish and so end up with leftovers. Take this as an opportunity to create a 'Second Chance' meal.

To help you get started we're sharing some of our favourite leftover recipes that use common leftover ingredients such as chicken, pasta and veggies. The recipes have been provided by Hello Table, Cumberland Council from their Love Your Leftovers app and cookbook as well as Go for 2&5®.

Want to share your own recipe? Visit our Facebook page and let everyone know about your 'Second Chance' meal.

Cooking with your leftovers and ingredients you have at home are just two of the things we can do to reduce food waste. We can also plan our meals, write a shopping list, measure serving sizes and store food right to keep it fresh.

Recipes
  • Recipe

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Quinoa Salad

Vegetarian Quick and easy Low GI Low fat

For a healthy meal, you can’t go past this quick but substantial salad. Low in fat, high in protein, gluten-free and bursting with flavour.
Total time 20 minutes
Serves 4

 Quinoa Salad

Ingredients

  • 1 cup quinoa
  • 2 cups chicken or vegetable stock
  • 50g sugar snap peas or snow peas
  • 400g roasted pumpkin
  • 4 handfuls rocket
  • 4 spring onions, finely sliced
  • 1 handful mint leaves, chopped
  • 1 handful flaked almonds, toasted
  • 50g feta, crumbled


Dressing

  • 2 tablespoons white condiment (white balsamic vinegar)
  • 6 tablespoons olive oil
  • ½ tablespoon of honey

Heat saucepan and add quinoa to toast for a few minutes until it starts to crackle. Remove, rinse and then place back in the saucepan. Add stock and bring to the boil. Place a lid on the saucepan, reduce heat to medium–low and simmer for 15 minutes. Don’t lift the lid. When time is up, remove from the heat and stand for a further 5 minutes (without lifting the lid). Allow to cool slightly.

Steam peas for 1 minute until they are bright green but still crisp. Drain, fill pot with cold water and drain again to stop them from cooking.
To make dressing, shake ingredients in a jar until combined. Taste and adjust to your liking.

Toss cooked quinoa, peas, pumpkin, rocket, onion and mint leaves together in a large bowl. Pour dressing over salad and combine. Sprinkle with flaked almonds and feta.

Serve cold or warm.

Jodie’s Tip: Quinoa comes in a range of colours, so experiment a little. White quinoa is softer, while red and black quinoa are slightly crunchy and don’t stick together as much.

Recipe © Summer TABLE by Jodie Blight (hellotable.com.au), reproduced with permission 2017

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