• Preheat the oven to 375. Place a piece of parchment or foil on your sheet pan. Line a small baking dish or pan with foil -- make sure it covers the whole thing and extends over the edges.

For Quinoa:

• Place the uncooked quinoa into the lined baking dish and pour boiling water over top, mixing it slightly. Tightly cover with another piece of foil.
• Place squash and pear pieces on the prepared sheet pan and liberally sprinkle with salt and pepper, cinnamon and ground ginger.
• Situate both the sheet pan and the covered baking dish in the oven and bake for about 35-40 minutes or until the squash is tender and the quinoa is fully cooked. {If desired, you can toss the cranberries and chopped pecans over the squash and pears in the last 3-4 minutes of cooking to warm them through and give them a toasty flavor.}

Make the vinaigrette

• Meanwhile, make the vinaigrette by whisking together the oil, apple cider vinegar, cinnamon, vanilla and salt. Set aside until ready to use.
• Remove sheet pan and baking dish from oven. Use a fork to fluff up the quinoa. {Be careful when you uncover as the steam it will release can burn.}
• You can toss all the elements together or serve the roasted squash and pears atop a mound of quinoa with arugula on the side if desired.
• Drizzle with vinaigrette and enjoy.