INGREDIENTS
3 cups
Butternut squash
1/3 cup
Cranberries, dried
1
Garlic clove
1/3 cup
Red onion
1/4 cup
Balsamic vinegar
1 tsp
Dijon mustard
1 tsp
Honey
1 cup
Quinoa
2
Salt and black pepper
9 tbsp
Olive oil
3 tbsp
Pumpkin seeds, toasted
1 1/2 cups
Water