Foodie break. This is my latest favorite salad, with baby lettuces, oranges, red quinoa, and chopped toasted almonds. Today, I added tofu, but sometimes I'll throw in beets or green beans or even fresh apricots, now that they're in season. The dressing, adapted from Tal Ronnen's beautiful The Conscious Cook, contains miso, agave nectar and honey mustard. The quinoa and tofu provide plenty of protein, but mostly I like that this makes going vegetarian fun.
Friday, June 18, 2010
Going Veggie
Foodie break. This is my latest favorite salad, with baby lettuces, oranges, red quinoa, and chopped toasted almonds. Today, I added tofu, but sometimes I'll throw in beets or green beans or even fresh apricots, now that they're in season. The dressing, adapted from Tal Ronnen's beautiful The Conscious Cook, contains miso, agave nectar and honey mustard. The quinoa and tofu provide plenty of protein, but mostly I like that this makes going vegetarian fun.
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