Preheat oven to 425 degrees.
Drizzle grapeseed oil on diced butternut squash and toss.
Season with salt and pepper.
Place on rimmed baking sheet and bake for 30 minutes, tossing occasionally.
Bring broth to simmer over medium heat. Keep warm.
In a separate pan, saute onion and pepper in oil over medium heat for 8 minutes, stirring often
After 8 minutes, lower heat to medium. Add garlic and stir for 30 seconds
Add rinsed quinoa and cook 2 minutes more.
Add 1/2 cup vinegar, salt, pepper and cayenne pepper.
Cook until vinegar has absorbed and then add in just enough broth to cover. Continue stirring frequently while adding broth until quinoa is tender and has burst. This should take about 20 minutes.
Add in thyme, sage and peas. Stir for two minutes and then remove pan from heat.
Add in butternut squash.
Top with walnuts or Parmesan if using