Roasted Pumpkin and Quinoa Salad

Ingredients

• 2 cups pumpkin
• 1 cup quinoa
• 1 medium red onion
• 4 cups spinach
• 3 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic
• 2 tablespoons lemon juice
• 1 cup feta cheese
• 1 4 tablespoons pumpkin seeds

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Peel and cube the pumpkin into 1-inch pieces.

3. 3

   In a large bowl, toss the pumpkin cubes with 2 tablespoons of olive oil, cumin, salt, and black pepper.

4. 4

   Spread the seasoned pumpkin on a baking sheet in a single layer and roast for 25-30 minutes, or until tender and slightly caramelized, turning halfway through.

5. 5

   While the pumpkin is roasting, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt.

6. 6

   Bring the water to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed.

7. 7

   While the quinoa cooks, thinly slice the red onion and mince the garlic.

8. 8

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion and minced garlic, sautéing for about 5 minutes, or until the onion is translucent.

9. 9

   Once the pumpkin is done roasting, add it to the skillet with the sautéed onion and garlic. Stir in the spinach and cook for an additional 2-3 minutes, until the spinach is wilted.

10. 10

    In a large bowl, combine the cooked quinoa, roasted pumpkin mixture, lemon juice, and feta cheese. Toss gently to combine.

11. 11

    Serve warm, garnished with pumpkin seeds on top.