In a large sauté pan, over medium high heat, sauté the pumpkin in the butter. Sauté until the pumpkin is fork tender & golden brown, about 20 minutes.
Meanwhile, in a small sauce pan, sauté the shallot in 1 tbsp. butter with the Moroccan seasoning. Add the quinoa and 1 1/2 cups cold water. Turn the heat to high and cover. Bring to a boil.
Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed.
Remove the lid, fluff with a fork and set aside to cool. In a small bowl, mix the lemon juice and olive oil to make a quick vinaigrette.
Transfer the warm quinoa to a large bowl, add the cooked pumpkin seeds and cranberries. Season with salt and pepper. Toss gently with the vinaigrette to combine. Garnish with the crumbled feta and cilantro.