Cook quinoa on stovetop. When cooking quinoa use a 2:1 ratio of liquid to quinoa. So if cooking 1 cup of quinoa use 2 cups of liquid. Place the quinoa and liquid into a pot and place on stove, bring to a simmer and cook for 20-25 minutes or until quinoa is soft.

Add frozen edamame to a pot of boiling water and cook for 4-5 minutes.

For butternut squash, preheat oven to 400 degrees. Drizzle squash with olive oil and season with salt and pepper. Roast in oven for 25-30 minutes or until squash is tender.

Rinse and drain chickpeas and set aside.

Steam snap peas and set aside.

Once all components are cooked, combine everything in a mixing bowl and add your favorite sauce. This dish works well with a Thai peanut sauce or Peanut Vinaigrette.