Butternut squash has been calling to me from the supermarket shelf lately, especially since so many markets now offer it peeled and sliced and ready to go. All the hard work is done!

My friend Melinda reminded me of a quinoa and butternut squash salad recipe we both love because of its great combo of spice and citrus.

But I was wishing for a more wintry version of the salad, something hot and more like a stew. What I found was this recipe from an old Bon Appetit magazine, back when quinoa was not so well known.

The ancient Bolivian staple has made a splash in recent years because of its high protein content and low glycemic index. It appeals to vegans and those who are gluten-free. It's low in calories and fat too. It's even kosher. No wonder it was the sacred crop of the Incas!

The only problem is that it is pretty much tasteless, except for a very mild nutty flavor, so you have to pair it with stronger flavors to make it work.

This stew is the perfect answer. With a potent mix of Hungarian paprika, coriander, cumin, and ginger, then a nice contrast of lemon juice and the fresh clean taste of cilantro, it hits all the flavor notes.

And it hits our goals for the blog: easy, healthy, and cheap. The entire stew, which makes four to six servings, costs about $8.50 to make. And I even bought the more expensive fair-trade quinoa. The spiciness factor is relatively mind in this recipes, but feel free to kick up the cayenne if you like the heat! Add a little at a time Sally!