You begin by roasting cubed butternut squash in the oven for around 40 minutes, just enough for the squash to be cooked and tender, without over-cooking it. While the butternut squash is cooking, rinse the quinoa very well under the water runs clear. (Don’t skip the rinsing – it’s an important step to make sure the quinoa doesn’t have a bitter taste.)
Once rinsed, combine the quinoa with water in a small pot and bring it to a boil, then reduce heat down to low and cover the pot for the next 15 minutes, after which you’ll need to turn the heat off, fluff the quinoa with a fork and allow it to stand covered for another 5 minutes.
Once both the quinoa and butternut squash are both cooked, all you need to do is simple. Combine all the ingredients in a large salad bowl, drizzle over lemon juice and olive oil and salt, and then toss very well. Lunch is now served.