• 1 cup quinoa
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 2 tablespoons lime juice (about 1 lime)
• 2 tablespoons white wine
• 1/2 cup (1/4 pound) unsalted butter, chilled and cut into small pieces
• 1 large can of mushrooms
• 1 large can of asparagus
• Salt and pepper

Cook the quinoa in 2 cups of water (add salt, a tablespoon of olive oil and garlic or onion salt to taste). While the quinoa is cooking, heat one tablespoon of the oil in a pan. Add the garlic and sauté until lightly browned. Add the lime  juice and wine and allow the mixture to reduce until it is syrup-like. Reduce heat to low and whisk in the cold butter, a few pieces at a time, until the sauce is smooth. Season with salt and pepper and keep warm.

Drain the quinoa and stir into the sauce. Add the mushrooms and asparagus. Serve cold.