Aztec Grain Salad

Makes 6, 1–Cup Servings

1 ½ cups Quinoa, dry
1 ¾ cups Granny smith apples, fresh (peeled, cored, cubed ¾”)
1 ¾ cups Butternut squash, fresh (peeled, seeded, cubed ½”)
1 tablespoon Canola oil
¼ teaspoon Ground ginger
¾ teaspoon Ground cinnamon
¼ cup Frozen orange juice concentrate
1 ½ tablespoons Extra virgin olive oil
1 teaspoon Honey
1 teaspoon Dijon mustard
2 tablespoons Red wine vinegar
⅛ teaspoon Salt
1 dash Ground black pepper
1 dash Ground white pepper
½ teaspoon Fresh cilantro, chopped
Optional Use additional cilantro as a garnish
⅓ cup Dried cranberries, finely chopped
⅓ cup Golden raisins, seedless, finely chopped

Preheat oven to 400 °F.
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.
Combine apples and squash in a large mixing bowl. Add canola oil, 5 tsp ginger, and ¼ tsp cinnamon. Toss well to coat.
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.
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.

Source: Recipes for Healthy Kids Cookbook for Homes. USDA. Team Nutrition.