Meal: Quinoa salad with teriyaki tofu, oranges, alfalfa sprouts, carrots, and green pepper
Cost per person: about $2
Leftovers: enough for me for lunch for 2 days
Local ingredients: green pepper, sprouts (these were local, too)
Organic ingredients: carrots, apples, oranges, tofu, quinoa
Prep time: about 40 minutes

Tuesday night we made something new. I made up a batch of tofu teriyaki (2 pounds of teriyaki, 1 cup of teriyaki sauce, marinate for an hour beforehand) and a batch of quinoa (I made one cup uncooked and used more like 3 cups of water than the recommended 2 - we ended up with a fluffier end product, and a bunch of cooked quinoa). I served the tofu on top of the quinoa, with chopped green peppers, oranges, apples, and sprouts as toppings. My sister and cousin had never had quinoa before, but seemed to like it, and other than Jeff’s comment that another sauce would have worked better, we all seemed to like the meal.

As the weather warms up, I’ll be doing more one pot grain salads. They’re usually cheap, easy, and filling.