By Chef Royce Burke
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
1 tbsp olive oil
4 tbsp butter
4 tbsp red wine vinegar
3 cloves garlic
- 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.