canned pinto or
, drained and rinsed
COOK quinoa following package directions.
PREHEAT oven to 450F. Toss squash, onion, 1 tbsp of the oil, 1/2 tsp of the salt and pepper on a baking sheet. Roast, stirring halfway through, until fork-tender, 15 to 20 min. Drizzle with 1 tbsp of the lemon juice.
COMBINE quinoa, squash mixture, broccoli, beans, cherries, pumpkin seeds, remaining 2 tbsp lemon juice, remaining 1 tbsp oil and remaining 1/4 tsp salt in a large bowl. Top with feta before serving.