– 1 1/2 cups Quinoa, dry
– 1 3/4 cups Fresh granny smith apples, peeled, cored, cubed 3/4″
– 1 3/4 cups Fresh butternut squash, peeled, seeded, cubed 1/2″
– 1 tablespoon canola oil
– 1/4 teaspoon ground ginger
– 3/4 teaspoon ground cinnamon
– 1/4 cup frozen orange juice concentrate
– 1 1/2 tablespoons olive oil
– 1 teaspoon honey
– 1/3 teaspoon Dijon mustard
– 2 tablespoons red wine vinegar
– 1/8 teaspoon salt
– 1 dash ground black pepper
– 1 dash ground white pepper
– 1/2 teaspoon Fresh cilantro, chopped (Optional: use additional cilantro as a garnish)
– 1/3 cup Dried cranberries, finely chopped
– 1/3 cup 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.