I had never tried quinoa before, but this recipe looked good enough to give it a try. Sure enough, it was.
Quinoa-Couscous Salad with Lemon-Cinnamon Dressing
adapted from Paulette Mitchell's The 15-Minute Single Gourmet
1/4 c quinoa
1/2 c water
1/4 c hot water
1/4 tsp Better than Boullion broth base
For the dressing (doubled from original recipe, since I was packing servings separately):
little bit of finely-chopped lemon zest
2 Tbsp lemon juice
2 tsp extra-virgin olive oil
2 tsp water
scant 1/4 tsp cinnamon
salt & pepper
2 Tbsp chopped celery
1 scallion, chopped
a few baby carrots, finely chopped
1 Tbsp minced fresh parsley
1 Tbsp dried cranberries
Rinse quinoa. Place quinoa and 1/2 c water in small saucepan. Bring to a boil, reduce heat, cover and simmer for 15 minutes or as package instructs.
Meanwhile, heat 1/4 c water, stir in broth base, whisk in couscous, cover, and let sit 5 minutes to absorb water.
Chop veggies. Mix quinoa, couscous, veggies. If serving immediately, toss with dressing; if saving for later, store dressing and salad separately.
Makes 2 medium servings; may want to increase amount of couscous and quinoa to make heartier servings. The dressing is really good, and you can mix in any veggies you like.
The second serving of this salad was also incarnation #2 for the flank steak - mixed in a bit of chopped leftover steak.