Cook two cups of quiona in boiling water for ten minutes.
Drain and season with a bit of sea salt, pepper and a touch of olive oil;
Roast cubes of butternut squash in a bit of olive oil for twelve minutes, or until tender;
Reheat quiona in microwave, if needed, then toss with cranberries, squash and drizzle with a little apple vinegar and a touch of olive oil;
Top with almonds and salad leaves, toss in vinaigrette;