A creative use of leftovers featuring a fresh salad with roasted Brussels sprouts and radishes seasoned with cayenne, pepper, cumin, and turmeric, combined with quinoa and a gluten-free patty, topped with smoked tuna salad and EVOO dressing.
1: Roast Brussels sprouts and radishes seasoned with cayenne, pepper, cumin, and turmeric.
2: Prepare the quinoa according to package instructions.
3: Assemble the salad with roasted vegetables, quinoa, and gluten-free patty.
4: Top with the smoked tuna salad and drizzle with EVOO dressing.
