how to make
Pumpkin Quinoa Salad
Toss pumpkin sticks and halved Brussel sprouts in a non-stick baking tray with extra virgin olive oil, lemon, maple syrup, turmeric, cinnamon, cardamom pods, salt, and pepper. Roast them at 210°C (410°F) for 30 minutes. Add dry quinoa and bay leaves in a pot, cover with water, and bring to a boil. Cook for 15 minutes or follow the packet instructions, then drain excess water and set aside. Get It! Prepare each serving bowl with watercress salad, cooked quinoa, and roasted pumpkin and Brussel sprouts. Then, sprinkle with toasted flaked almonds and dried cranberries. Enjoy!