Roasted-butternut-squash-and-cranberry-quinoa-salad | On The Table

Ingredients

• 2 tablespoons olive oil
• 1 large butternut squash, peeled and diced into 1-inch cubes
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/4 cup dried cranberries
• 1/4 cup chopped walnuts
• Juice of 1 lemon
• 1/4 cup fresh parsley, chopped