Quinoa, Mushroom and Butternut Squash

*Bonus Recipe* To use up the leftover, already cooked butternut squash from the soup I made this Quinoa dish with some baked cod that I prepared the same way I do the Salmon, oven roasted with lemon, butter and hot sauce.

This isn't a recipe that will knock your socks off but it's healthy and easy to make with leftover stuff.


Ingredients:
1 yellow onion
1 cup leftover cooked butternut squash
2 cups crimini or white button mushrooms
3 cups baby spinich
1 cup dry quinoa
2 cups of water
2 tbsp olive oil
1 tbsp fresh grated giner
3 tbsp (or more) soy sauce

1. Prepare the quinoa according to the directions on the box and set aside. I learned that I could make this in the rice cooker so that makes things slightly easier. 2 parts water to 1 part quinoa. bam.

2. Heat the olive oil in the pan. Saute the onion for 3 minutes. Add mushroom at sautee for another 2 or 3 minutes (you could probably improve the sauce by adding a 1/4 c. of sake at this point and allowing the alcohol at cook off).

3. Drizzle with soy and grate in ginger and mix up well.

4. Add the (already cooked) squash and allow it to cook until heated through (maybe 2 or 3 minutes). Add baby spinach and cook until wilted.

3. Add prepared quinoa and mix ingredients until kind of uniform. Adjust seasoning with more soy or ginger if you like.