Cook Quinoa or Super Grain Blend of choice according to packaged directions; substitute Chicken Stock or Broth for water.
Roast Butternut Squash: Preheat oven to 400F. Cut Squash into cubes (cut off the skin!) and toss in a little Olive Oil and season with S + P. Roast on a baking sheet for 30 minutes. Set aside to cool.
Roast Corn: Preheat oven to 450F. Remove husks and silks from corn and discard. Butter corn and wrap in foil. Roast on a cookie sheet for 25 minutes, turning once. Set aside to cool and then cut Corn off the cob.
Chop and prep all remaining vegetables.
In a large bowl, combine all ingredients and toss until well combined. Eat immediately or keep in an airtight container, refrigerated, for up to 5 days.
Recipe by Slice of Jess at https://sliceofjess.com/street-corn-quinoa/