Quinoa w/ Kale, Japanese Eggplants, Mushrooms, and Acorn Squash

I had fun at Whole Foods over the weekend and decided to make this for dinner...

Serves two, so leftovers were my lunch today!

Ingredients:

1 acorn squash

2/3 cup Quinoa, rinsed

1 1/3 cup Water

2 Medium Japanese Eggplants, diced

3 large Kale leaves, ribs removed, roughly chopped

1 cup sliced mushrooms of choice (I used baby portabellas)

1 tbsp EVOO

various spices you enjoy

I'm a big fan of ziplocs steam bags for the microwave, so I just cut the acorn squash in half, removed seeds, put in bag, put bag in microwave and cook for 6 minutes. Perfect!

Bring 1 1/3 cup water to a boil and Quinoa and boil until water is absorbed (15 minutes or so). In a small pan over medium heat add EVOO and Japense Eggplants, saute for 2 minutes. Add Kale and continue to cook until wilted. Toss in Mushrooms and cook for 1 minute, stir in the spices you'd like (I used some garlic powder, chili powder for some kick, and a touch of sea salt).

Spoon half the Quinoa on a plate and top with half the sauted veggies. Plate up with half the acorn squash (topped with a little earth balance butter) and enjoy! I was quite pleased with how this turned out!