Savor the Divine Flavor of Pea Leek Dill Potato Soup

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 small butternut squash, diced into 1/2 inch cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 cup chopped Macerona almonds
• 1/4 cup crumbled vegan feta cheese
• 1/4 cup minced red onions
• 1/4 cup chopped fresh parsley
• 1/3 cup olive oil
• 1 tablespoons apple cider vinegar
• 1 tablespoon seasoned rice vinegar
• ½ lemon, freshly squeezed
• Salt and cayenne pepper, to taste