Warm Quinoa Cranberry Salad with Butternut Squash

I came across this yummy recipe on Pinterest one day.  Great find.  While, I'm sure it's technically more of a fall dish, we happened to have everything needed to make this tasty dish.  Kind of.  I realized after I started that I had dried cherries, not cranberries.  However, I don't think it really made a huge difference.  It was still scrumptious.  Other than using cherries, the only thing I really changed from the original recipe is not adding butter...which I just totally forgot about.  Also, I simplified the whole butternut squash cubing process buy using the frozen, already cubed kind, from Sunflower Markets.  The family thought it was pretty great too.  The only "problem" was my brother wished I had made some kind of meat too.  I explained to him that it was Monday, and, therefore, meatless.  In reality, I just wasn't up to also cooking meat.  Oh well.  Here you go:

Warm Quinoa Cranberry Salad with Butternut Squash

Ingredients: 

1  c quinoa

2  c vegetable or chicken broth (low-sodium)

1  bag frozen, cubed butternut squash 

1/2  medium red onion, thinly sliced or diced

1/2  c dried cranberries (or cherries)

1  sprig of rosemary & a sprinkle of sage

2  tbsp EVOO

1/2  tsp salt

1   tbsp apple cider vinegar

Directions:

Cook quinoa in pot with broth over high heat.  Bring to a boil.  Reduce heat to simmer.  Leave on stove for about 25 minutes or until broth is absorbed, stirring occasionally.  

Meanwhile, throw everything else into your Pampered chef steam-in-the-microwave thing.  Toss it around for a bit.  Cook it in the microwave until the butternut squash is cooked through and the onions are tender.  If you don't have a nifty steamer thing, you can bake it in the oven at 425.  

Once everything is done, mix the butternut squash mixture with the quinoa and add the apple cider vinegar.  Stir.  Serve.  Enjoy!