I’m rather impressed with myself right now. I made that delicious quinoa bowl and had lots of leftovers, so I engineered this dinner the very next night, followed by another quick dinner the night after that, stretching the sauces out over three days AND more importantly using them up, instead of wasting them (which in cooking for 2 people I’m prone to do).
This leftovers pita with hummus, takes the Tahini sauce from the quinoa bowl, and whirls it around in a food processor with 1 cup of cooked chickpeas to fatten it up a bit-making hummus. I added just a pinch of salt and had a spread to use with the leftover bowl materials (kale, red onion, chickpeas) and pan fried some tofu in sesame oil to add a little more substance. Served it on a whole wheat pita that I just warmed in the oven while I fried up the tofu.
Veg Bon Vivant 