Ingredients

• 1 cup quinoa cooked and fluffed
  (yields 3 1⁄2 cups)
• 1 medium size eggplant cut into
  1⁄2 inch cubes
• Small butternut squash
• 20ish crimini mushrooms sliced in
  half lengthwise
• 1 tbsp olive oil
• 4 tbsp butter
• 4 tbsp red wine vinegar
• 3 cloves garlic
• Salt
• Pepper

Steps

• Peel and boil butternut squash for 15 minutes.
• Drain and cut into 1 inch cubes.
• Sauté eggplant and mushrooms in olive oil with garlic and salt and pepper until tender. Mix squash, eggplant and mushrooms with quinoa.
• In saucepan add vinegar and reduce over medium flame by 50%, turn off flame and add butter stirring until sauce thickens and pour over quinoa mixture and stir.
• Enjoy!