Heat the olive oil in a large, deep skillet over medium high heat. Add the frozen butternut squash cubes and let them start to thaw and cook through for a couple of minutes. Then add the apple, garlic and sage and let them get fragrant for another couple of minutes while you stir. Finally, add in the ground chicken and let it cook through as you break it up completely. While it cooks, season the whole mixture with the cinnamon, turmeric, salt and pepper. Once it is cooked through, pour in the apple cider vinegar. Turn the heat to low and let the mixture simmer for 10-12 minutes to really develop flavor.

Meanwhile, cook the quinoa. Bring the chicken stock to a boil in a medium saucepan. Pour in the quinoa and give it a stir. Cover the saucepan with its lid and turn the heat to low. Let the quinoa cook for about 12 minutes, until it is tender and the little tendrils pop out. Fluff up the quinoa with a fork, then pour it into the pan with the chicken mixture and stir it all together really well. Scoop it into pretty bowls and garnish with extra sage on top. Serve immediately and enjoy!