This is a version of a recipe I found online with a couple of changes that I hope make it a little bit healthier and easier to make. I found it quite delicious and also loved the fact that it keeps well in the fridge and can be eaten cold or warmed up.
1 cup quinoa
1/4 cup raisins, chopped
2 cups of peeled and diced squash (I used banana squash)
1 cup raw baby spinach, washed well
1/4 cup pumpkin seeds
Salt and pepper to taste
Maple Syrup salad dressing to taste
Place the quinoa in a fine mesh strainer and rinse under water for a bit, then place in a pot with 1 and a half cups of water. Bring to a boil, cover and lower the heat to a minimum and cook for 15-20 minutes. Fluff with a fork and place in a large bowl. While the quinoa is cooking, place the squash in a large skillet over medium-high heat with enough water to cover the pieces about half-way. Cook for about 3-5 minutes stirring often, until the squash barely starts to become soft, you want it cooked but not mushy. Strain the squash pieces and season with salt and pepper, then add to the bowl with quinoa. Also incorporate the raisins and spinach and toss to combine. When you are ready to serve, top with the pumpkin seeds and add a splash of the dressing.