So I made this Roasted Red Pepper Dip with the Quinoa Tabbouleh ( http://madhuknitsandcooks.typepad.com/madhu_knits_and_cooks/2006/09/quinoa_tabboule.html) and they worked really well together. The dip goes very well with pita bread as well (preferably warm or toasted whole-wheat pita).
The dip is low-fat and a great source of protein because it has both tofu and beans (and trust me, that is a great combination — for those who don’t like tofu, there is no way you’ll know it’s in here!). You can find the recipe at the Vegetarian Times: http://www.vegetariantimes.com/recipe/recipe_details.cfm?recipe_id=9707
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