- 4 cups butternut squash – 1/2 inch dice
- 1 12 ounce package quinoa
- 1 tablespoon olive oil
- 1 cup diced red onion
- 1 cup dried cranberries
- 1/2 cup pumpkin seeds or sunflower seeds
- 1/2 cup orange juice
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 1/4 cup maple syrup
- Salt and pepper to taste
Bring a pot of salted water to a boil and add the diced butternut squash and simmer until squash is fully cooked about 7-8 minutes. Then strain out the squash and set aside.
Bring the water back to a boil and add the quinoa and cook for 12-15 minutes or until the quinoa is fully cooked and strain. Set aside with the squash.
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Now heat the 1 tablespoon of oil in a large pan. Add the red onion and cook until lightly browned.
Then mix in the dried cranberries and the pumpkin seed and cook for 1-2 minutes.
Pour in the orange juice and cook until pan is dry.
In a large mixing bowl combine the cooked butternut squash, cooked quinoa, and onion mix.
Pour in the olive oil, lemon juice, and maple syrup. Season with salt and pepper and serve.