Quinoa

If you have never tried quinoa go out and buy it today! I was first introduced to it in a book by Tosca Reno. This lady knows her clean eating. A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

It took me awhile to find it in the grocery store. It is found in the natural health section of most groceries. It comes in a package like this:

The recipe that I like is called

Quinoa with Butternut Squash Gratin

• 1 20 oz. package peeled and diced butternut squash or a 1-1/2 lb. butternut squash peeled and diced
• 1 cup organic quinoa
• 2 cups water
• 1 tsp. salt
• 2 Tbsp. olive oil, divided
• 4 cloves garlic, minced
• 2 Tbsp. shallots
• 1/2 cup egg substitute, such as Egg Beaters
• 1 cup shredded Gruyere cheese
• 1 slice Italian bread ( I used regular bread crumbs)
• salt and pepper to taste

Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray.

If using pre-cut butternut squash, pierce the package a few times with a fork and microwave on high for 3-5 minutes until squash is soft and tender. If using a whole squash, peel and cube it, then put in a ziploc plastic bag and seal. Then pierce a few times with a fork and microwave as directed above.

Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing.

Transfer squash and quinoa to a large (2 or 3-quart) pot. Add water and salt to pot and bring to a boil, then reduce heat to low and allow to simmer for 15 minutes or until liquid is absorbed and the quinoa blooms into little spirals. Remove from heat and let rest.

YUMMY!!! Here's a pic of the final product.