This unique gluten-free grain, used in abundance by the Incas, is a good source of magnesium, phosphorus and manganese and is low in cholesterol and sodium. Quinoa tends to absorb the flavors of ingredients around it, making it an excellent base for this dish. Plus, it’s a member of the whole grain family, which means it’s rich in important phytochemicals like phenols. The squash and mushroom featured in this recipe add an earthy flavor and give the dish more texture and substance. Add it as a side to any main course for a delicious dinner or light lunch. Ingredients:
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