The holidays bring amazing feasts, but the days that follow often leave us with a fridge packed with leftover veggies, bits of cheese, and extra grains. Instead of letting those leftovers go to waste, why not turn them into a nutritious, crowd-pleasing dish that’s easy to make and perfect for a light, post-holiday meal? This Leftover Veggie and Quinoa Salad is the perfect way to reuse those holiday extras and bring in the New Year with a sustainable mindset—just like Ahimsa’s stainless steel dinnerware, designed to be reused again and again.

This salad is wonderfully versatile, so you can use almost any leftover vegetables and grains you have on hand. It’s healthy, simple to throw together, and filled with bright flavors, making it the ultimate dish for reducing waste and creating something fresh and delicious after days of heavy holiday meals.

Want to know more? Check out our story and our products. 

Ingredients:

• 2 cups leftover roasted vegetables (carrots, Brussels sprouts, sweet potatoes, or any roasted veggies you have)
• 1 cup cooked quinoa (or any grain you have left over, like rice or farro)
• 2 cups mixed greens (optional, for extra freshness)
• 1/4 cup crumbled feta or goat cheese (optional, or use any cheese you have on hand)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar (or lemon juice for a lighter, citrusy flavor)
• Salt and pepper to taste

Instructions:

1. Combine Ingredients: In a large bowl, add the roasted vegetables and cooked quinoa. Toss gently to combine. If you have extra greens or any cheese, add those as well.
2. Dress It Up: Drizzle olive oil and balsamic vinegar over the mixture. Season with salt and pepper to taste.
3. Toss and Serve: Gently toss the salad until everything is well coated. Serve warm or cold on an Ahimsa plate for a beautiful, toxin-free presentation that’s all about reuse.

Serving tip: When you repurpose your holiday leftovers into something this vibrant, it deserves to be presented beautifully. I like to serve this on Ahimsa Purposeful Plate . They are the perfect companion for this salad, highlighting its bright colors while adding a touch of elegance to your meal. Plus, the stainless steel design retains the salad’s cool, refreshing temperature—ideal whether you’re serving it warm or straight from the fridge.

This Apple and Oat Bake has become a holiday favorite in my house. It’s warm, lightly sweet, and feels like a cozy bowl of oatmeal in bake form. I love it because it’s full of fiber and can be made entirely the night before—just pop it in the oven in the morning.

Ingredients:

• 3 cups rolled oats
• 2 large apples, diced (I use a mix of red and green for a festive look)
• 1/2 cup chopped nuts (for crunch, optional)
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 cups milk (dairy or plant-based)
• 2 large eggs
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract

Instructions:

1. In a greased baking dish, mix together the oats, apples, nuts, cinnamon, baking powder, and salt.
2. In another bowl, whisk the milk, eggs, maple syrup, and vanilla.
3. Pour the wet ingredients over the oat mixture and stir to combine.
4. Cover and refrigerate overnight. In the morning, bake at 375°F for 35-40 minutes until it’s golden and set.

Why I Love It: Oats and apples are fiber-rich, which keeps everyone full and provides a healthy energy boost. This dish is also naturally sweetened, making it a wholesome choice that feels like a treat.

Make It Extra Special: Sprinkle a handful of chopped pecans or a drizzle of maple syrup over each slice just before serving. For an added touch of holiday cheer, serve this bake in an Ahimsa Purposeful Plate , where the vibrant apples and golden oats pop beautifully against the polished stainless steel. The plate retains warmth, so guests can enjoy their second helping just as much as their first.

This salad is more than a meal—it’s a reminder to make the most of what we have, using every bit of the holiday meal to nourish our families in the days after. Just like Ahimsa plates, designed to be used again and again without waste, this dish celebrates the idea of reusing and repurposing.

1. Rescue Your Veggies: Roasted vegetables often get left behind, but they’re full of flavor and nutrients. By giving them new life in a fresh salad, you’re reducing waste and maximizing their goodness.
2. Make Grains Go Further: Leftover grains, like quinoa, add texture, protein, and fiber to this dish, creating a balanced and satisfying meal that’s perfect for post-holiday lighter eating.
3. Use What You Have: This recipe is incredibly flexible—whatever you have leftover can be tossed in. Don’t have balsamic vinegar? Use lemon juice. No quinoa? Try farro or rice. The key is to reuse what you’ve got.

Gathering around the table for a post-holiday meal doesn’t have to be heavy or elaborate. Instead, it can be a refreshing reset, reminding us of the joy in using what we already have. By serving this Leftover Veggie and Quinoa Salad on Ahimsa plates, you’re sending a message about care—not just for your family’s health but for the health of the planet.

This salad is a way to start the New Year with an emphasis on sustainability and health, showing that we don’t need to buy new ingredients to create something delicious. Just like Ahimsa’s toxin-free, stainless steel plates and bowls support a cleaner, healthier planet, this recipe supports a cleaner, healthier approach to cooking—one that reduces waste and makes the most of every ingredient.

Serve this dish on Ahimsa plates for a truly sustainable, reusable experience that’s in harmony with the theme of repurposing and reusing. As we head into the New Year, let’s celebrate with choices that support our health and the health of our planet, one reusable dish at a time.

Shop Ahimsa's Stainless Steel Dishware Collection for eco-friendly, kid-safe dinnerware that makes every meal a celebration. Here’s to a holiday season filled with health, happiness, and a touch of Ahimsa!