The wild rice and quinoa* are both cooked to the package's specifications, (1 cup of each is used) drained and set aside. The squash (3 to 4 cups) is cubed and tossed in olive oil, cinnamon and cumin. It's roasted in the oven at 350 degrees until fork tender. 1 large onion is sliced and caramelized in a saute pan on medium heat for about 20 minutes.
All of the ingredients are mixed together with salt, pepper and some fresh thyme. A squeeze of fresh lemon, lemon zest and a splash of sherry or cider vinegar is added at the end.
* Wild rice and quinoa can both be purchased at Trader Joe's, Whole Foods or Wegman's.