Aztec Grain Salad

adapted from Recipes for Healthy Kids Cookbook for Child Care Centers

makes about 4 cups



1 3/4 cups quinoa

3 1/2 cups water

1 Granny Smith apple

2 cups butternut squash

1 Tablespoon canola oil

2/3 cup dried cranberries

dressing: 1/2 cup orange juice, 1/4 cup olive oil, 2 teaspoons honey, 1 teaspoon Dijon mustard, 1/3 cup vinegar, 1/4 teaspoon salt and pepper, 1/2 teaspoon ground ginger, 1 teaspoon ground cinnamon


Rinse quinoa in fine strainer with cold water. Combine water and quinoa in covered pot. Bring to a boil, then simmer until tender, about 15 minutes. Refrigerate. Chop apples and butternut squash and toss with canola oil. Spread on a baking sheet and roast 400°F until tender, 12-15 minutes. Combine dressing ingredients in a jar with tight-fitting lid and shake to blend. Mix cranberries, roasted vegetables, and dressing and quinoa in a large bowl.