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, 1/8 tsp ginger, and 1/4 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.
In a large mixing bowl, combine quinoa, apples/squash mix, cranberries, raisins, and dressing. Toss well to combine.
If desired, garnish with additional cilantro.
Cover and refrigerate for about 2 hours. Serve chilled.