Roasted Pumpkin & Quinoa Salad

Ingredients

• Quinoa

  Cooked

  2 cup or 370g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Lemon juice

  Raw

  2 tbsp or 30g

• Pumpkin

  Raw

  4 cup, cubed or 464g

• Organic Smoked Paprika

  McCormick

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Brown sugar

  ½ tsp unpacked or 2g

• Cloves

  Spices, ground

  ⅛ tsp or 0.3g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Salt

  Table

  ½ tsp or 3g

• Spinach

  Raw

  5 cup or 150g

• Pepitas

  Organic - Whole Foods Market

  ½ cup or 60g

Directions

1. Toss pumpkin (or butternut squash) with seasonings and place in a single layer on an oiled sheet pan.
2. Roast pumpkin at 425 until soft-about 30 minutes.
3. Allow pumpkin to cool to room temp. Toss all ingredients together and chill before serving.