Ingredients

• Ingredients Units USM Scale 1x2x3x 1 cup (200 g) dried quinoa (I used tri-color) 1 3/4 (394 ml) cup water 1 teaspoon garlic powder, divided 1 small butternut squash (about 2 lbs (.90 kg) or 6 cups), peeled, seeded and diced, 1/2 inch cubes 1 medium red onion, diced 1 tablespoon olive oil 1/2 cup (100 g) dried cranberries 1/2 cup (100 g) raw pecans 2 handfuls of baby kale (about 3 ounces) 1/4 cup (56 ml) orange juice 1/2 teaspoon cinnamon mineral salt & fresh ground pepper, to taste a handful of pomegranates, when in season (optional)

Preparation

• Instructions Preheat oven to 400 degrees F. (204 c). Line a rimmed baking sheet with parchment paper, a silpat or lightly grease with oil. Quinoa: In a medium pot, bring the quinoa, water and 1/2 teaspoon garlic powder to a boil, cover, reduce heat to low and simmer over a gentle boil for 15 minutes. Remove from heat, uncover and let rest 10 – 15 minutes, fluff with fork. Roasted Butternut Squash: Place the butternut squash and onion the prepared sheet pan, drizzle with oil, using your hands or utensils, toss to coat. Spread across sheet pan in a single layer, sprinkle with remaining 1/2 teaspoon garlic powder and mineral salt. Place on rack in center of the oven and roast for 20 – 30 minutes, stirring once or twice. Will be done when butternut squash is just fork tender, not mushy. When done, remove from oven and sprinkle dried cranberries overtop, let cool a few minutes. Cranberries will soften and warm. Toast Pecans: Heat a small pan over medium-low, add pecans and stir often until fragrant for 2 – 3 minutes, careful not to let them burn. This step is optional, pecans are great un-toasted too. Dressing: In a small bowl, combine the orange juice and cinnamon. Assemble: In a large mixing/serving bowl, add the quinoa, butternut squash mixture, kale, pecans, and drizzle with the dressing, toss to combine. Season with salt and pepper. Serve: Serve warm, at room temperature or chilled. When in season, it pairs great with pomegranate seeds! Store: Keep leftovers in the refrigerator for up to 5 – 6 days.