Here’s last night’s dinner: spinach sauteed with onions and garlic, leftover roasted cauliflower from dinner the night before, and quinoa. It looks kinda like the white food fairies visited, but seriously, that’s a ton of spinach that’s been cooked down.

Quinoa is new to me. I bought a box at the Sunflower Shoppe yesterday, just to try it out. First, I cooked a little using the microwave instructions, and ended up with a tough little quinoa cracker—not enough water, I guess. I tried adding water and cooking a little more, and in overflowed and made a big mess. Not to be thwarted, I tried the stove top version, which came out beautifully.

So, quinoa, cooked properly, is soft and fluffy, with a kind of nutty flavor. It tastes vaguely like sesame seeds to me. Yummy. Bonus: because I cooked a full cup of it, I have enough leftover for tonight’s dinner, and probably tomorrow’s too.

I made a tofu curry dip the night before last, which was yummy, but ugly, so I didn’t photograph it. I only ate half, so I stuffed the rest in the fridge for later. I ate the rest for a snack yesterday, and regretted it. It doesn’t store well, and my stomach was not happy as a result. Next time, I’ll make a half recipe. Luckily, it’s so simple, that’s not a problem.

Yesterday was also the first day I had difficulty feeling full. I was hungry all day long. I think it was the sugar hoisin sauce I used in the lunchtime spring rolls, combined with the fact that I made them all veggie instead of part veg, part grain or protein. I have to find something to put in them that’s easy, good cold, and will not wear off in an hour.