That sounds so good, Chocomouse!
We had more of the leftover pork tenderloin for dinner, and the little that remained of the mashed potatoes, along with steamed broccoli. I felt the need for something more, so I experimented. I had about ¼ cup leftover quinoa, which I decided to add to a bulgur (cracked wheat) salad. I found an online recipe from Ellie Krieger that The Washington Post had printed and used it as my base. I cooked ½ cup bulgur in 1 cup of water. Once it was cooked, I spread it on a plate to cool, then mixed it with the bit of quinoa, some chopped red onion, some chopped tomatoes from our garden, a Tbs. of olive oil, a tsp. bottled lemon juice, a dash of salt, and 1 ½ tsp. of the Penzey’s Sunny Paris seasoning (was a freebie). It was ok, but it needs feta cheese, so I’ll get some at the grocery tomorrow and add it before we re-run it tomorrow. I’m not sure the Sunny Paris made much of an impact in the recipe.
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