I've been making a lot of the NY Times Recipes for Health lately. They're healthy (although not always low-calorie), usually reasonably easy to make and almost always tasty. This week I made the Royal Quinoa Salad with Tofu and Sesame Ginger Vinaigrette. I thought it needed more broccoli than the recipe called for, but otherwise it was pretty good.
Tofu isn't kosher for Passover by traditional Ashkenazi standards, because it's made from beans, which are "kitniyot" — not really leaven, but sort of guilty by association. (Either because you can make bread-like foods out of them, or because they were grown in adjacent fields, not clear.) A couple of years ago, I decided that worrying about kitniyot wasn't particularly meaningful to me — I won't eat cornbread, but I'm not going to worry about corn syrup, or tofu.
Quinoa's a different issue. Although it sure looks like a grain, biologically, it's a member of a different family. More to the point, it's a new world plant, and was totally unknown to the rabbis who wrote the laws about Passover. So it's kosher for Passover, even for those observe the prohibition on kitniyot.
Passover ended tonight, so we had the traditional pizza for dinner.