I've been enjoying putting together a few vegetarian dishes lately. And how easy it can be with those nice tubes of polenta. I recently found one with red and black heirloom quinoa -- a newer variety from Ancient Harvest Quinoa. I created a sauce with brown rice vinegar, tamari, ginger, garlic, sesame oil and honey, then sauteed red peppers and spinach in it. The polenta was baked with a little sesame oil drizzled in the pan. Sprinkled sesame seeds topped off the dish. Felt pretty darn healthy. Dessert was more than a few Newman-O's to even everything out.