Gingered quinoa with butternut squash & beans

1 1/2 cups water

1 TBS tamari, or more to taste

1 cup quinoa, thoroughly rinsed and drained

1 piece fresh ginger, about 1 inch square peeled and finely minced

1 large clove garlic, finely minced

1/2 to 3/4 lb butternut squash, peeled, seeded, and cut into 1/2 inch dice (about 3 cups)

1 3/4 cups cooked aduki or black beans, heated or 1 (15 ounce) can, heated and drained

1/2 cup thinly sliced scallion greens

In a medium saucepan, bring the water and tamari to a boil. Add quinoa, ginger, garlic, and squash. Return to a boil, then reduce heat to medium and cook, covered, until the quinoa and squash are tender and the liquid is absorbed, 12 to 15 minutes. If all the liquid is absorbed and the quinoa is not yet tender, stir in 2 to 3 TBS of boiling water, cover, and simmer until done. (Alternatively, if the quinoa and squash are tender and there is still liquid left in the pot, drain it off and return the mixture to the pot.)

    Toss in the heated beans and scallions as you fluff up the quinoa. Season with additional tamari if desired.