Rinse the quinoa well before cooking. Place the quinoa and water in a small to medium-sized pot and bring to a boil. Cover the pot, lower the heat to medium-low, and cook, undisturbed, 15 minutes, or until the quinoa is tender and the water has evaporated. Spoon the quinoa into a salad bowl and cool to room temperature.
Combine the oil, juice, vinegar, mustard, honey, sage, cumin, salt and pepper in small bowl and then pour over the quinoa. Add the remaining ingredients, toss to coat, and the salad is ready. The salad can be made a few hours before serving. Cover and refrigerate until needed. Toss again just before serving.
Note: The squash weighed about 1/2 lb. and was cut into small 1/4- to 1/2-inch cubes. To parboil them, place them in a pot and cover with cold water. Bring to a simmer, and simmer until tender, about 3 to 4 minutes. Drain well, cool in cold water, and drain well again.