Quinoa & arugula salad with tomatoes and onion sprouts: Sometimes I’ll make a batch of quinoa (or couscous or barley or farro or brown rice- you get the idea) and use some for a particular purpose then keep the rest in the fridge for a few days and add it to salads and dishes through the week. This is one of those not-for-a-particular-purpose dishes. Do you do that too?

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