Meanwhile, boil the water in the medium sauce pan. Add the quinoa. Cover and reduce the heat to simmer for 12 min. Remove the cooked quinoa from the heat and let sit for 5 min. Then fluff with a fork.
Put the quinoa into the bowl and toss with the butter, lemon zest, lemon juice and the squash. Stir in the cranberries, pumpkin seeds, pecans, pistachios, and parsley. Serve warm and be prepared for compliments!