Thanksgiving Quinoa with Butternut Squash, Cranberries, Pecans and Fresh Sage - World Seasonings, LLC

Ingredients

• 3 cups roasted butternut squash, finely diced, tossed with 2TBSP of olive oil and 2 TSP of our French Made Easy
• 1 TBSP freshly chopped sage.
• 1 cup uncooked quinoa. We cooked it with 2 teaspoons of French Made Easy for 15 minutes.
• 1/3 cup red onion, finely diced
• 1/2 cup pecans, chopped
• 1/3 cup dried cranberries, chopped
• 1 TBSP fresh sage, chopped
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 1 TSP honey
• Juice from 1/2 a lemon