Quinoa, Butternut Squash, Chickpea, Apple, Roasted Beet Salad

Directions

1. 1
   Reduce orange juice to about cup in a pan over medium low heat.
2. 2
   Whisk together reduced orange juice, rice vinegar, honey and flax seed oil.Preheat oven to 400 degrees. Peel and dice butternut squash into inch pieces. Toss with coconut oil and season with cinnamon, salt and pepper.
3. 3
   Place in single layer on parchment paper lined baking tray.
4. 4
   Bake about 20 minutes until just tender.
5. 5
   Remove from oven and set aside.Rinse quinoa three times and drain.
6. 6
   Place in saucepan with Magic Mineral Broth and rosemary. Bring to a boil, then reduce heat to low and cook, covered, for 15 minutes. Turn off heat and let sit for 10 minutes.
7. 7
   Remove to serving bowl. Toss with a little extra virgin olive oil.
8. 8
   Add chickpeas, dried cranberries, roasted beets, roasted butternut squash and dressing. Just before serving, add apples, sunflower seeds and baby salad greens. Toss well.
9. 9
   Serve.