Quinoa and Butternut Squash

Food Adventures – Elisabeth Luard & Frances Boswell
For 9 mos and up

nutritious baby recipe The nutty flavor and grainy texture of quinoa is delicious with the sweet juicy flesh of the squash, a combination popular in Peru, home territory to both of these ingredients. Quinoa was the staple grain food of the Incas of Peru – they call it the mother seed. Modern chemists identify it as being remarkably high in protein – particularly lysine, which is difficult to obtain in other vegetable source. It also supplies fiber, vitamins B and E, calcium, iron, magnesium and phosphorus.

1/2cup quinoa
Spring water
1- pound piece butternut squash or other yellow-fleshed squash

Put the quinoa grains in a small pan with enough spring water to cover by about 2 cm.
Bring to a boil, reduce and simmer for 15-20 minutes until the dark skins pop open, showing the pale insides.
Meanwhile peel the squash with a sharp knife, remove the fibers and seeds in the middle and cut up the flesh.
Stir the cut-up squash into the quinoa, let it bubble up, reduce the heat to a gentle simmer, tightly cover, and cook for 20- 25 minutes, until the grains are tender and translucent and the squash is completely soft.

Makes about 3 cups
Suitable for 9 months and on