1 cup red quinoa
1 smallish butternut squash, peeled and diced
1/2 cup fresh or frozen cranberries, halved or chopped as you prefer
1/2 of a medium red onion, diced fine
1 clove of garlic, minced
1/2 cup chopped pecans
2 tablespoons fresh chopped parsley
cumin, to taste
curry, to taste
Sea salt and ground pepper, to taste
Preheat the oven to 375 degrees F.
Cook the red quinoa according to instructions.
Combine squash, cranberries, garlic, and onion in a pan and roast til squash is tender (20-30 min).
Mix all together and add spices to taste.