1/2 cup butternut squash, peeled, seeded & diced
1 tablespoon butter
1/4 cup dried cranberries
1/4 cup almond slices, toasted
salt & pepper to taste

1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar
2 teaspoons shallots, finely diced & sauted until soft

Toast quinoa in saute pan with the olive oil.  In medium pot, mix together toasted quinoa & water; bring to a boil.  Reduce heat; cover & cook for 15 minutes. Drain & then spread out on a sheet tray to cool.  Meanwhile saute in butter the butternut squash until soft. 

Whisk together 1/4 cup olive oil, white balsamic vinegar & shallots.

In large bowl mix together quinoa, butternut squash, cranberries, almonds & vinaigrette.  Salt & pepper to taste.