In a medium saucepan, bring 1 cup of quinoa to a boil in 2 cups water. Cover and reduce to simmer until cooked, about 20 minutes.
Preheat the oven to 425 degrees.
Dice the squash into 1/2-inch cubes. Place the squash on a baking sheet sprayed with olive oil spray, then sprinkle with chili powder, cinnamon, and ginger. Bake for 20 minutes.
Chop the hazelnuts.
In a small bowl, combine the olive oil, apple cider vinegar, and salt and pepper, to taste. Set aside.
In a large bowl, combine the cooked quinoa, roasted squash, parsley, hazelnuts, chickpeas, cranberries, and dressing. Toss to combine.