GLUTEN FREE VEGETARIAN INGREDIENT OF THE DAY: QUINOA

Just because you might feel unsure about its pronunciation, don't eliminate this incredibly versatile, amino acid rich, ancient grain, quinoa (keen-wah), from your menu. Any bread can be enriched with the addition of some quinoa flour (try using it for part of a less nutritious flour, such as cornstarch, in your recipe). One serving of quinoa provides almost 25% of  a day's required iron. A mix of quinoa and corn makes a great pasta, and quinoa flakes are wonderful for those who cannot tolerate oats. 

No need to think of couscous as only made of the traditional wheat. Here it is as a high-protein dish made with quinoa and nuts.

Ingredients:

Four acorn squash, about 12 oz each.

Olive oil spray

1  cup uncooked quinoa

1/2 cup raisins, chopped

1/2 cup finely chopped red onion

1/2 cup raw cashews, chopped and toasted

2 tsp cumin seeds, coarsely ground

1 tsp nutmeg

Salt and pepper to taste

Directions:

Heat oven to 375 degrees. 

Cut acorn squashes in half horizontally. Scoop out seeds. Spray with olive oil. Sprinkle with salt and nutmeg. Bake until soft.

While squash is baking, prepare pilaf. Rinse quinoa several times. In a medium saucepan, mix quinoa and raisins with 2 cups water. Bring to a boil, then simmer until water evaporates.

Spray frying pan with olive oil. Add onions, cumin, cashews and cook on low flame until onions are soft. Quickly stir in quinoa until all is mixed well. Add salt and pepper to taste. Fill acorn squash with the pilaf. 

Serves 4-8