Olivia's butternut squash adds a nutty flavor to quinoa.
Preheat oven to 400 degrees F.
Place butternut squash on a sheet pan. Toss with olive oil, salt, and pepper. Roast for 20-30 minutes until tender, turning the squash halfway through cooking.
While the squash is roasting, add 1 cup of quinoa and 2 cups of water to a small saucepan. Bring to a boil and reduce to a simmer for 15 minutes. Fluff with fork. Or follow package instructions.
In a large bowl, mix together the roasted squash, cooked quinoa, and remaining ingredients until well incorporated.