Pecan Squash Quinoa

1 medium squash (I used butternut), roasted and mashed


1/2 onion
2 T dried sage
Salt

1 c quinoa
1/4 c shaved Parmesan

1/3c oven roasted pecans

Roast squash in 400 degree oven until tender.  Saute onions and sage in olive oil.  Add quinoa and 3-4c water.  Mix in squash and Parmeson.  Cook about 20 minutes on medium until tender.  Meanwhile, roast pecans in 400 degree oven for about 5 minutes.  Add to quinoa.  Season to taste.