Toss quinoa with lemon zest, most of the sage, and half the dressing. Add the roasted squash, shallots, and cranberries, the rest of the dressing, 1/4 teaspoon salt, and freshly ground pepper, to taste. Toss, garnish with remaining sage, and serve warm. Top with pecans and goat cheese, if desired.
© Copyright 2019 Jessica Levinson, MS, RDN, CDN