Quinoa is one of my very favorite grains. I have written about it before and published a few good recipes using this power packed tiny grain. I like this recipe because not only is it very simple, but it can use seasonal squash, making it frugal and healthy.

Ingredients: 
Quinoa (One cup feeds our family of four) 
Apple Cider Vinegar 
Squash (Summer or Winter) 
Butter 
Spices (Cumin, Tarragon, Garlic) 

Begin by placing your quinoa in a bowl and covering with water. If you use one cut of quinoa add two cups of water. If you use two cups of quinoa add four cups of water and so forth. Double the water per cup of grain.
Add one tablespoon of apple cider vinegar. This acts as your acid medium and will help reduce the phytic acid in the grain making your body able to digest the nutrients much better. It also helps your grains puff up and they will go farther thus saving you money.

Let the grains soak for 7-24 hours.

Meanwhile, cut up, dice up, or shred some squash. I shred it mostly because this is how my family likes it, but I prefer it diced. Saute the squash in butter until cooked.

Cook your quinoa for about twenty minutes until the water has cooked out.
Add the cooked quinoa to the squash, add a little bit more butter, and your spices. You can use all sorts of spices, but I like cumin, garlic, and tarragon.

We eat this as the main dish with various side dishes. I like to use the leftovers with crepes or tortillas for lunch the next day.