Warm Butternut Squash Quinoa Salad

This was so yummy, I have to share! After picking up my mom at the airport last week we needed a quick and tasty dinner when we got home.
Earlier in the day I pre-cooked quinoa- follow the instructions on the package for the specific kind you get- or cook as rice! (one part grain to two parts water, bring to boil, cover lower heat and simmer 20 minutes).

Cut a small butternut squash into about 1 inch dice and place in a bowl.
Cut a red onion into quarters, slice, and add to the squash.
Sprinkle on a tsp of salt, 2 tsp rubbed sage (or chopped fresh), and a dash of cayenne pepper.
Mix veggies and seasoning with 2 tablespoons olive oil and place in roasting pan. Roast at 350 degrees about 45 minutes, or until golden and caramelized.


When you are ready to eat, mix veggies and quinoa (both warm) with 2 cups fresh baby spinach and 1/2 cup dried cranberries.
So good- and the kids really liked it too!