Once you get over having to pronounce it right, and when you get your hands on the red or any other color but pasty white quinoa, you’ll be pleasantly surprised. Quinoa is the wonder full-protein: i.e. it’s really, really good for you. Substitute this for your pasta or ‘taters. It’s quite satisfying and can be used in either a savory or sweet dish. My friend Michael used it to make some sort of unidentifiable dessert that no one but me was even willing to try. I’m not at that stage yet (and I’ve been eating the stuff for years. This dish has kick, crunch, chewy & citrus. Amen.
What you need:
2 c quinoa
1/3 c pecans
1/3 c dried cranberries, raisins or currants
4 scallions or 10 chives
1/3 c fresh mint or parsley
2 T olive oil
2 T orange juice or vinegar
1 zest of orange, lemon or lime
1/2 t salt
What you do:
Cook quinoa as if it were rice.
Rinse, peel and cube squash (or buy it pre-cubed).
Steam squash for 10-20 min.
Slice the scallions.
Chop the mint.
Once quinoa cools, add all ingredients.
Can be made a day or two in advance.