Instructions: In a medium saucepan, bring the water and tamari to a boil. Add the 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, 12-15 minutes. If all the liquid is absorbed and the quinoa is not yet tender, stir in 2-3 tablespoons of boiling water, and 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.

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