- 2 cups water
- 1 cup quinoa, rinsed well
- 1 medium butternut squash, peeled and chopped
- 4 asparagus spears or green beans, ends broken off and chopped
- 2 tbsp chopped fresh parsley
- 1 garlic clove, chopped
- Place all ingredients in saucepan, bring to a boil, cover, and summer for 30 to 40 minutes or until soft.
- Add a bit of extra water at the end if you want it to be mushier, and let it be absorbed. Mash or puree to desired consistency.
Makes about 42 ounces.