Sweet Harvest Homestead

Today we talk to Heather Rushing of Flow Yoga in Locust, North Carolina. You can find more information about Flow Yoga at https://www.facebook.com/flowyogalocust/ Heather also shared her recipe for Butternut Quinoa with Cranberries & Pepitas ¾ c. quinoa (yields 2½ to 3 c. cooked) 1½ c. water 1 1.5 lb. butternut squash, cut into ¾ in. cubes 2 cloves garlic. 3 T. olive oil, divided 2-3 leaves of kale, cut into ribbons ¼ c. dried cranberries 2 T. pepitas ¼ c. orange juice (from one medium orange) + zest 2 t. minced red onion (or shallot) 2 t. champagne vinegar 1 T. maple syrup (if desired) salt and pepper     Instructions Preheat oven to 375F. Coat the butternut squash and garlic in 1 T. olive oil and season with salt and pepper. Spread the squash in a single layer on a baking sheet and roast for 30 minutes, turning half way through. Squash should be tender and cooked through. Let cool. While the squash is roasting, combine quinoa and water in