Sunday night always seem to arrive too quickly at the end of a weekend. All of a sudden, it’s: “yikes, I have to pack lunch for tomorrow.” Usually, we have some sort of grilling fest on Sunday, so I have lots of little leftover bits to add to the kiddos’ lunch boxes. Not so last night. We’re in the midst of several home improvement projects, so our house is in a state of chaos. Yet still, lunch goes on. Luckily I had a few random containers in the fridge:
- about 1/2 a cup of homemade pico de gallo
- some cooked quinoa
- a hunk of fresh mozzarella
- 1/2 a jar of kidney beans
Voilá! I combined the above four items—along with a little olive oil—into a delicious quinoa salad. Yummy. I want to make it again for my lunch. Or, for a potluck. Or, for a picnic at the beach.