- Place quinoa and water in a medium pot and bring to a boil over high heat. Cover pot and reduce the heat to medium-low. Cook quinoa, undisturbed, for 15 minutes, or until just tender and the water has evaporated.
- While quinoa cooks, preheat oven to 375˚F. Line a baking sheet with parchment paper. Place squash, oil and spices in a bowl and toss to combine. Spread squash out on the baking sheet, and then roast 20 minutes, or until tender.
- When cooked, spoon cooked quinoa into a large salad bowl. When squash is cooked, add it and the oil on the pan to the quinoa. Add the remaining ingredients, toss to combine, and serve.
Cut the squash into 1/2” cubes. Pieces of cut and cleaned banana squash are available in our Produce Department. A 3/4 lb. piece will yield the squash needed here.
Recipe Options: Instead of squash, try cubes of roasted yam in this recipe. Instead of pumpkins seeds, use whole, skin-on almonds. Instead of dried cranberries, try another fruit, such as raisins or dried blueberries.