Autumn Harvest Quinoa Pilaf

Preheat oven to 375ºF.

Add butternut squash and celery to a medium roasting pan and coat with coconut oil. Add ginger, cinnamon, sea salt and pepper and toss to coat evenly. Roast about 30 minutes until the squash is tender, adding in cranberries and apples after around 15 minutes.

Rinse quinoa in a fine sieve with filtered water. Cook quinoa with organic vegetable broth or water and a pinch of sea salt. Bring to a boil then reduce to a simmer for 20 minutes until all liquid is absorbed or per package directions. Fluff with a fork.

To serve, place quinoa and roasted squash, apple, celery and cranberry mixture in a warmed serving bowl. Add parsley and a drizzle of extra virgin olive oil and toss to combine. Serve warm.