When we think of meatless sources of protein, foods like beans, tofu, and cheese generally top the list. But one of my favorites is quinoa (shark-jumping be darned!) — not only is it a delicious and complete protein, but it’s also rich in iron and fiber, vegan-friendly, gluten-free, and unprocessed. For ethical farming reasons, I always make sure to buy Fair Trade quinoa.
This season I’m baking quinoa into a savory pie with roasted winter squash and aromatic herbs and spices. As a main dish for dinner or lunch to eat during the workweek, it’s packed with fall flavor and nutrition.
