This is one of those recipes that resides in the back of your head under contemplation for a while. It holds up very well as a hearty dish with a really interesting and nice consistency that isn’t at all gummy. It is fulfilling as a main dish with a simple salad, or as a consideration for your Thanksgiving menu. Quinoa also works well in soups or cold over salad, its uses can be equally versatile to the uses of other grains. If you aren’t familiar with Quinoa, or just brushing up, here are some of the basics…

Over the last few years, quinoa’s popularity has greatly increased in America and it seems to be on many of the most prominent menus. It is not actually a true grain, but the seed of a plant related to beets, chard and spinach. When cooked similarly to rice, it is fluffy and creamy, with a slight crunch. The flavor is very light and nutty, and it can be used in a multitude of manners. Quinoa’s true shining quality is the health benefits it provides. It is gluten free, with high protein content (12%-18%), which is considered a complete protein, meaning that it includes all nine essential amino acids. It contains a solid amount of lysine, which is related to tissue growth and repair. It is also a good source of manganese as well as magnesium, iron, copper and phosphorous, leading it to potentially be helpful for those with migraine headaches, diabetes and atherosclerosis. The list of its virtues goes on and on. Ancient Incas actually held this crop to be sacred and it has a very interesting history that is worth studying.

In its natural state, Quinoa is coated in a bitter layer of soapy saponin. In South America, the saponin removed from quinoa is even sometimes used as a detergent or antiseptic. Most quinoa available for purchase has been processed to remove the coating. Even after processing, it is a good idea to wash the seeds to remove any remaining bitterness. Simply run cold water over it in a fine strainer, gently rubbing the seeds together with your hands or a spatula.

Here is a link to the recipe I used:

Quinoa Pie with Butternut Squash (Martha Stewart Living, November 2006)

I have only altered the recipe by sprinkling the finished pie with roasted butternut squash seeds. I find the seeds of winter squash to be almost better than pumpkin seeds, and the process is very simple:

Rinse and clean up the seeds, pat dry, and in a bowl, mix with a little olive oil and course salt (highest quality) until coated. Spread the seeds evenly on a parchment lined baking sheet and bake at 350 degrees for about 15 minutes, or until the seeds begin to crack and turn golden. Allow the seeds to cool and enjoy them as an easy snack or a crunchy garnish.