12 oz black quinoa
8 oz butternut squash
5 oz golden raisins
8 oz dry cranberries
3 oz olive oil
2 oz white balsamic
1/2 tablespoon salt
1/2 tablespoon ground black pepper
1 tablespoon of bay leaves
1.25 lbs of edamame
1. In a large pan, cook the black quinoa with water and bay leaves for 45 minutes.
2. Drain well. Let the quinoa cool.
3. Dice the butternut squash. Bring to a boil, then remove from heat and cool with ice.
4. Mix the remaining ingredients together with the squash and the quinoa, and serve!