Since we love the tofu dish on p. 126 (Tofu w/Lemon, Soy, White Wine & Butter Sauce), I paired it with the actual menu pairing: Quinoa Salad with Green Beans, Corn & Tomatoes.
Like it's predecessor, this makes a TON of this salad. I must admit that I took some shortcuts, frozen French green beans, frozen corn & cut up roma tomatoes are what I had when I decided to make this last minute. I had never used quinoa before, and I really loved the texture of it. I am not a huge couscous fan, especially "instant", and I think that I may use this grain as a couscous substitution when I can. It has a soft texture but still a nutty flavor, the combination with the sweet corn was great! This and the vegetables really picked up the lemon and olive oil dressing quite well. We really enjoyed this, but then had too many leftovers to finish and no time to do so. Next time I will make this for a crowd!
Labor day weekend was packed with a baseball tournament, we just had time to grill some frozen hamburgers last night before all falling asleep. Some holiday weekend, hehe.