Vegan

And for a delicous "Quinoa & Butternut Squash Salad with Cranberries" try this.

1 medium butternut squash (or other hard winter squash), peeled and cut into 1-inch pieces

1 cup uncooked quinoa

2 cups water

1 onion, diced

4-5 tablespoons white wine vinegar

2 tablespoons olive oil

Zest of one orange*

1/2 teaspoon coriander

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon cumin

1 teaspoon salt

1 can garbanzo beans, drained and rinsed

1/2 cup dried cranberries**

Preheat oven to 400 degrees. Toss squash and onion with a bit of olive oil and spread on a baking sheet. Roast vegetables, stirring occasionally, until tender – about 30 minutes. Allow to cool before combining with other ingredients.
Place the quinoa and 2 cups of water in a medium pot and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed, 10-15 minutes.
In a small bowl, whisk together vinegar, 2 tablespoons of olive oil, zest (if using), spices, and 1 teaspoon salt. In a large bowl, combine squash and onions, quinoa, garbanzo, and dried fruit. Pour on the dressing and stir to combine. Taste to check seasoning. This salad can be served room temperature or cold.

http://fatfreevegan.com/

I am assuming here that you want low-fat vegan recipes, not just that you are looking for vegan recipes assuming they will be low fat--many of them are not.