By Chef Royce Burke

December 2020

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!

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