Makes | four servings
- 1 cup multicolored quinoa, cooked
- 2 cups roasted squash cubes
- 2 stalks celery, chopped
- 3 green onions, minced
- 1/2 cup toasted pumpkin seeds
- 1/2 cup dried cranberries
- 1 tbs. fresh sage, minced (or 1 tsp. dried)
- Zest and juice of one orange
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- Let quinoa cool to room temperature, then toss all ingredients together in a large bowl.
- Adjust the seasonings to taste.