You'll have to excuse me for yet another brief absence. Hopefully, these two recipes will make up for it. They're a nice two recipes for getting into the Spring menu, with more fresh foods available.
The dressing is very low fat and unreasonably simple to make. It goes well in the quinoa salad below, but is also a nice all-purpose dressing. Since it's lower in oil than your average vinaigrette, it helps take the fat and salt out of salads, making them both healthy and delicious. Not many salad dressings can boast this, since most of them are about two-thirds oil, while this one is around one-third.
As for the warm salad recipe that follows, it’s meant as an easy and delicious introduction to quinoa. Aside from soy, you will not find many (if any) non-animal-sourced foods which offer a complete set of essential amino acids. Quinoa is unique among grains as a source of complete protein. It’s a good substitute for couscous, since it is similar in both size and texture, with a mild, almost nutty flavor. The salad is meant as a take on a Mediterranean cous cous salad, with quinoa replacing the cous cous.