My husband and I are lucky, neither of us have any known food allergies or intolerances.
(Our dog on the other hand is allergic to chicken - go figure!)
In years past there has been a huge increase in the number of individuals & families who DO have food allergies/intolerances and therefore need to change their diet.
Celiac disease, dairy allergies, wheat intolerance, and nut allergies have made many alternative food choices more popular and even "trendy" in every day cooking.
Today I would like to introduce you to quinoa.
Why?
Because earlier this week I decided to try it myself - for the first time.
Unless you have been hiding under a rock you will have at least heard the word quinoa.
(My apologies to the rock dwellers)
Pronounced, "KEEN-wah", quinoa is a grain-like crop originally from the Andes.
Thought of as a grain, because of how it's generally used, quinoa is actually a relative of leafy vegetables, like spinach or swiss chard.
Because it contains the full spectrum of amino acids - quinoa is a COMPLETE source of protein.
Thus, making it a popular food alternative for vegetarians, vegans, and those with wheat indolence.
So, I searched the Internet and found this recipe, which incorporates local fall squash with quinoa.
Acorn Squash Stuffed with Hazelnuts and Parmesan Cheese
serving size: you will have 4 squash halves, 4 serving sizes
3 acorn squash, halved and seeded (1 is for stuffing, the other 2 are for serving)
1 Tbsp butter
1/2 c finely chopped onions
1/2 c quinoa, rinsed and drained *very important to thoroughly rinse seeds
1 c vegetable stock (chicken stock can also be used)
pinch salt
grating of fresh black pepper
1/3 c chopped hazelnuts, toasted
2 T chopped fresh parsley
1/3 c. grated Parmesan cheese
1 Tbsp butter
1/2 c finely chopped onions
1/2 c quinoa, rinsed and drained *very important to thoroughly rinse seeds
1 c vegetable stock (chicken stock can also be used)
pinch salt
grating of fresh black pepper
1/3 c chopped hazelnuts, toasted
2 T chopped fresh parsley
1/3 c. grated Parmesan cheese
Preheat oven to 350°. Arrange acorn squash cut side down in a baking pan. Add 1/2 inch of water to the pan and cover with aluminum foil. Bake until the squash are tender, about 45 to 55 minutes. Leave squash to cool.
In a saucepan over medium heat, melt butter, then add onions, sauteing until translucent and beginning to color. Add quinoa and stir to toast, about 2 minutes. Add stock. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes.
Scoop out the pulp of 2 squash halves and roughly chop. Add chopped squash to quinoa mixture. Add nuts, parsley and 2 T Parmesan.
Turn remaining squash seed side up, and salt and pepper. Divide quinoa mixture among squash halves and top with remaining Parmesan.
(At this point the squash halves may be refrigerated overnight)
Heat oven to 350. Bake squash until heated through — 20-30 minutes.
photo mine
The After Meal Review?
The After Meal Review?
I LOVED it, would eat it weekly.
Husband - really didn't like it.
So - judge for yourself.
Give this quinoa recipe or any others a try.
Quinoa is really versatile and can be used to make soups, salads, stuffing, hamburgers, pasta-like dishes, etc.
It's fun to experiment with healthy choices in the kitchen - be creative!
