Bring the water and apple cider to a boil, add the quinoa and bay leaf, reduce to lowest setting, cover and cook for 15 minutes. Discard bay leaf, transfer to a large mixing bowl and fluff the quinoa with fork; allow to cool.
As the quinoa cooks, roast the delicata squash with a drizzle of olive oil and sprinkling of salt and pepper in a 400 degree oven for 15-20 minutes; until lightly golden. Allow to cool and cut unto pieces.
To the quinoa add the chopped apple, hazelnuts, dried fruit, parsley, thyme, balsamic, olive oil and cooled squash to the quinoa. Toss to coat and season with salt and pepper. Serve at room temperature or chilled.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/quinoa-apple-squash-salad/