Butternut Squash Quinoa Salad

Ingredients

• 2 lb. butternut squash peeled, seeded, and cut into 1-inch chunks
• 1 large red onion peeled and diced
• 2 teaspoons olive oil
• 1/2 tablespoon maple syrup
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 cups reduced-sodium chicken stock or vegetable stock or water
• 3 cups uncooked Suncore Foods® Rainbow Quinoa Seeds
• 1/2 cup reduced-sugar dried cranberries
• 1/2 cup roughly chopped toasted walnuts
• 2 tablespoons chopped fresh thyme
• 2 cups chopped fresh parsley or baby spinach
• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons apple cider vinegar or white wine vinegar
• 2 teaspoons dijon mustard
• 2 tablespoons maple syrup
• 1/4 teaspoon black pepper