Contributed by (Adapted from www.20minutesupperclub.com)

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Ingredients

1 C uncooked Quinoa, or 3 cups cooked
1/4 C sultana Raisins
3 Tbs Maple syrup
3 Tbs Apple cider vinegar
2 Tbs Olive oil
1 1/2 tsp Dijon mustard
1/4 C raw Pumpkin seeds
2 C peeled and 1/4-inch diced Butternut squash

Instructions

Bring a pot of water to a boil. Add quinoa, stir and boil gently until tender, about 12 minutes. Drain in a fine mesh strainer, cover with a clean dish towel and let sit 5 minutes. Transfer to a large bowl, stir in raisins and set aside. Meanwhile, in a bowl, combine maple syrup, vinegar, 1 Tbs olive oil and mustard. Whisk mixture until well blended and set aside. Place pumpkin seeds in a dry skillet over medium heat and toast, stirring often until pumpkin seeds are golden and fragrant, about 4-5 minutes.
Remove from pan and set aside. In same skillet, over medium heat add remaining 1 Tbs olive oil. Add squash and cook, stirring often until tender and golden brown, about 8 minutes. Transfer squash to a bowl with quinoa and toss with reserved vinaigrette. Add pumpkin seeds and season to taste with salt and pepper. Salad can be eaten warm or cold.

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