Moroccan Roast Squash Salad

1 winter squash, peeled & diced
3 cups water
1 cup quinoa
1 Tbs olive oil
1 medium onion, diced
2 garlic cloves, minced
2 large carrots, diced
3 stalks celery, diced
1/2 cup dried currants
1 can garbanzo beans, drained & rinsed
1 1/2 Tbs ground cumin, divided
1/2 tsp smoked paprika
1 tsp sweet paprika
1/2 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp cayenne pepper
1 tsp salt
Black pepper to taste

Spread diced squash on baking sheet. Spray with olive oil, sprinkle with 1/2 tablespoon cumin and cayenne pepper. Bake in a 350* oven until soft (cooking time varies depending on the type of squash). In a medium saucepot, put oil, carrots, celery, currants, garlic, onions, 1/2 tablespoon cumin, and smoked paprika. Saute until onions are translucent and carrots and celery are soft but not cooked through. Set aside to cool. In saucepot add water, quinoa, and the rest of the spices. Simmer for 15 minutes and then let set for 5 minutes. Fluff with a fork. Let all ingredients cool before adding to a large bowl. Combine roasted squash, veggie mixture, garbanzo beans and quinoa and gently stir. Chill before serving.