6ouncescenter cut bacon, chopped into one inch pieces
Add vinaigrette ingredients to small bowl and whisk until combined. OR: Put all ingredients in a jar and shake until combined (my preferred method!).
Cook quinoa according to package directions. One cup of uncooked quinoa will make about 4 cups cooked. Cool slightly.
Fry bacon pieces until crispy. Remove bacon to paper-towel lined plate to drain.
Place cooled quinoa, roasted squash, cranberries, feta, cooked and drained bacon, and dressing in a large bowl and stir gently to combine. If preparing in advance, leave bacon out until last minute so that it remains crispy.
Serve warm, at room temperature, or cold. It tastes great all three ways! Store leftovers in the refrigerator.
Make this vegetarian by leaving out the bacon! Quinoa packs a ton of protein.
Add toasted walnuts, sunflower seeds, or pepitas, if desired.