1 cup mix quinoa
16 oz butternut squash, peeled and cut into 1 inch pieces (I buy the precut ones)
2 tablespoons olive oil
2 tablespoons maple syrup
1/8 teaspoon nutmeg
1/4 cup minced parsley
1/2 cup pomegranate seed
1/4 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon himalayan sea salt
1-Cook quinoa according to the packaging instructions. Let it cool.
2-Preheat oven to 425˚F. On a baking sheet, toss together the butternut squash, olive oil and maple syrup. Season with nutmeg and sea salt. Roast until caramelized for about 30 minutes, turning once during baking.
3-Toss quinoa, roasted butternut squash, minced parsley and pomegranate seeds gently with lemon juice, olive oil and sea salt.