Aztec Grain Salad


  • 1 ½ cups Quinoa, dry
  • 1 ¾ cups Fresh granny smith apples, peeled, cored, cubed 3/4"
  • 1 ¾ cups Fresh butternut squash, peeled, seeded, cubed 1/2"
  • 1 tablespoon canola oil
  • ¼ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ cup frozen orange juice concentrate
  • 1 ½ tablespoons olive oil
  • 1 teaspoon honey
  • 1/3 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/8 teaspoon salt
  • 1 dash ground black pepper
  • 1 dash ground white pepper
  • ½ teaspoon Fresh cilantro, chopped (Optional: use additional cilantro as a garnish)
  • 1/3 cup Dried cranberries, finely chopped
  • 1/3 cup Golden raisins, seedless, finely chopped


  1. Preheat oven to 400 °F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.