1. Rinse quinoa in a mesh strainer and place in a medium saucepan with water and vegetable broth. Bring to a boil and cook for 10 minutes. Reduce heat to low, cover and cook 15 minutes longer or until liquid is absorbed. Fluff with a fork.
2. Preheat oven to 425°F. Place diced onion and cubed squash on a large rimmed baking sheet with 1 tbsp olive oil, salt and pepper. Toss with hands to coat. Roast for 20 minutes or until squash is cooked.
3. Meanwhile, heat a skillet and lightly toast the pecans, until fragrant.
4. In a large bowl whisk juice of lemon, 2 tbsp olive oil, maple syrup/honey, garlic, curry and ginger powder, parsley, crushed red pepper, salt and pepper to taste. Add squash mixture, pecans, cranberries and warm quinoa. Gently toss to coat.
5. Serve quinoa warm or cold and over romaine leaves.
6. Serves 6.

VARIATIONS: Use sweet potato or chickpeas instead of squash. Add chopped nuts like walnuts or almonds, grilled chicken for added protein or fresh, chopped mint.