- 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.
Note: 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.