Red Quinoa and Squash Dish

Red Quinoa with black Beans and Squash

1 cup red Quinoa
3 cups Mushroom Essence Demi Glace from
         More than Gourmet

3 T Olive oil
3 lemon squashes ( scrapings from inside with seeds removed.)
2 oz dry red wine 1 large onion chopped fine
1/3 lb fresh Portobella Mushrooms chopped
1/2 lb green beans chopped
3T chopped garlic

Sauce:
2 T Brown Sugar
1/2 t curry powder ( I used mild but if you want the heat, go for it)
2T Mustard seeds
1 can black beans, rinsed
.


Boil the Quinoa in the vegetable broth until seeds burst and spirals pop out.

In a saute pan add 2T olive oil , onion, garlic,green beans,squash scrapings and mushrooms cook until tender.  Remove vegetables  from pan add 1T olive oil to pan heat then put curry powder, brown sugar and mustard seeds and red wine and cook until Mustard seeds pop.

Mix the black beans, vegetables into the Quinoa and add the curry mustard sauce.Can be served warm or cold.