Servings: 6
Prep Time: 15 Min.
Cook Time: 30 Min.
Chill Time: 2 Hr.

+ 1 1/2 c. quinoa, dry
+ 1 3/4 c. fresh Granny Smith apples, peeled, cored, cubed 3/4-in.
+ 1 3/4 c. fresh butternut squash, peeled, seeded, cubed 1/2-in.
+ 1 Tbsp. canola oil
+ 1/4 tsp. ground ginger
+ 3/4 tsp. ground cinnamon
+ 1/4 c. frozen orange juice concentrate
+ 1 1/2 Tbsp. extra virgin olive oil
+ 1 tsp. honey
+ 1/3 tsp. Dijon mustard
+ 2 Tbsp. red wine vinegar
+ 1/8 tsp. salt
+ 1 dash ground black pepper
+ 1 dash ground white pepper
+ 1/2 tsp. fresh cilantro, chopped
+ optional: use additional cilantro as a garnish
+ 1/3 c. dried cranberries, finely chopped
+ 1/3 c. golden raisins, seedless, finely chopped

1. Preheat oven to 400°F.
2. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy. Combine quinoa and 3 cups water in a medium pot. Cover and bring to a boil. Turn heat down to low and simmer until water is completely absorbed, about 10-15 minutes. When done, quinoa will be soft and a white ring will pop out of the kernel. The white ring will appear only when it is fully cooked. Fluff with a fork. Cover and refrigerate. A rice cooker may be used with the same quantity of quinoa and water.
3. Combine apples and squash in a large mixing bowl. Add canola oil, 1/8 tsp. ginger, and 1/4 tsp. cinnamon. Toss well to coat.
4. Pour apples/squash mixture onto a large baking sheet and place in oven at 400°F. Roast for 15 minutes or until squash is soft and slightly brown on the edges. Do not overcook. Remove and set aside to cool.
5. In a medium mixing bowl, combine orange juice, olive oil, honey, Dijon mustard, red wine vinegar, salt, peppers, cilantro, and remaining ginger and cinnamon. Whisk together to make dressing.
6. In a large mixing bowl, combine quinoa, apples/squash mix, cranberries, raisins, and dressing. Toss well to combine. If desired, garnish with additional cilantro.
Cover and refrigerate for about 2 hours. Serve chilled.

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Calories: 298;   Total Fat: 8g;   Saturated Fat: 1g;   Cholesterol: 0mg;   Total Carbs: 54g;   Fiber: 6g;   Protein: 6g;   Sodium: 58mg;