Quinoa is great for grain-sensitive individuals because it is actually a seed. It is an ancient staple native to the Andes, with a mineral rich, dense nutrient profile. It lends itself to salads, soups, pilaf, breakfast foods and even baking as a non-grain flour.
Quinoa with Roasted Squash, Toasted Walnuts and Tarragon is an easy dish that makes great use of leftover baked squash (or any veggie for that matter). Scoop it atop a bed of greens or eat it as a side dish. It's great warm or at room temperature, so is a great dish to take to work or school.