Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
Combine quinoa and water in a covered stockpot and bring to a boil. Reduce heat 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. Refrigerate at 41° F or below.
Combine apples, squash, and canola oil. Add half of the ginger and half of the cinnamon. Reserve remaining ginger and cinnamon for step 6. Toss well to coat.
Transfer apple/squash mixture to a sheet pan (18” x 26” x 1”). For 50 servings, use 2 pans.
Roast until squash is soft and slightly brown on the edges. DO NOT OVERCOOK. Conventional oven: 400° F for 15-20 minutes. Convection oven: 400° for 12-15 minutes.
Combine orange juice concentrate, olive oil, honey, mustard, vinegar, salt, black pepper, white pepper, cilantro, and remaining ginger and cinnamon. Whisk dressing until combined.
In steam table pan (12” x 20” x 4”) combine quinoa, apple/squash mixture, cranberries, raisins, and dressing. Mix well. For 50 servings, use 2 pans. Optional: garnish with additional chopped cilantro. Cover and refrigerate at 40° F to allow flavors to combine.
CCP: Use pre-chilled shallow pans to cool from 135° F to 70° F within 2 hours. Cool to 41° F or lower within 4 hours. Refrigerate until ready to serve.
