Kimberly Pritchard, Owner,
The Good Life Market

Prepare red quinoa according to package instructions. Set aside. Drizzle olive oil to coat one small butternut squash, peeled and diced. Add 1/2 cup of halved cranberries, half of a medium-size red onion, finely diced, and 1 clove of garlic, minced. Add 1 teaspoon of pure maple syrup, sprinkle with sea salt, and toss together. Roast in the top rack of oven at 375º for 15-20 minutes. Remove pan, and set aside. In a large dry skillet, lightly toast 1/2 cup chopped pecans, and add to the cooked quinoa/butternut squash mixture. Add 2 tablespoons freshly chopped parsley and a sprinkle of cumin or ginger, as well as sea salt and ground pepper to taste. Drizzle quinoa mixture with extra virgin olive oil, and toss. Serves 4.