Quinoa Salad With Roasted Pumpkin, Arugula And Cranberry

• 1 cup quinoa
• 1/4 pumpkin small
• 1/4 cup red onion medium
• 1 yellow bell pepper
• 1 handful arugula
• 1 handful cherry tomatoes
• 1/3 cup dried cranberries
• 1/3 cup roasted pumpkin seeds
• 1/2 teaspoon turmeric
• sea salt
• ground pepper
• 1/4 teaspoon cayenne pepper optional
• 1 lemon zest and juice
• 1 teaspoon dijon mustard
• 1/4 cup extra-virgin olive oil

1. Rinse quinoa. Add 1.5 cups of water and bring to boil. Lower heat to simmer and cover. It will be done in 10-15 minutes when water evaporates.
2. To roast pumpkin, preheat oven 425u0b0F. Wash, clean and cut pumpkin into 1-inch cubes. Toss with little olive oil, turmeric powder, salt and pepper. Spread pumpkin evenly over a baking sheet lined with parchment paper. Roast 15-20 minutes or until cooked through. You can check by poking with a sharp knife.
3. For the vinaigrette zest of one lemon, juice it, add mustard, salt, pepper, cayenne pepper, olive oil. Whisk well and mix with salad.
4. For the salad - cool quinoa and roasted pumpkin. Chop or julienne the raw ingredients and combine with quinoa and pumpkin. Add the vinaigrette and gently toss ingredients together. Serve and enjoy!

quinoa, pumpkin small, red onion, yellow bell pepper, handful arugula, handful cherry tomatoes, cranberries, pumpkin seeds, turmeric, salt, ground pepper, cayenne pepper, lemon zest, mustard, extravirgin olive oil

Taken from www.yummly.com/recipe/Quinoa-Salad-with-Roasted-Pumpkin_-Arugula-and-Cranberry-1628629 (may not work)