A few weeks ago, I made Jackie’s buffalo quinoa salad. Not only is it delicious, but it lasted me three days. Hooray!
The problem? Like any cooking adventure where you use one cup of one thing and two stalks of something else, I was left with a ton of ingredients. Luckily for me, I left for the holidays the week after I made Jackie’s dish, so I merely threw away all of the celery and carrots rather than trying to come up with a clever use for them.
The buffalo sauce, however, remained.
Inter.gazing 