Pumpkin Quinoa Salad

Rich in iron, magnesium zinc, vitamin K, and proteins

Gluten Free

For 3 servings

3 cups of cooked quinoa

1 cup of chopped raw spinach (or kale)

A drizzle of olive oil

1 cups of roasted pumpkin cubes (or butternut squash)

1/4 cup of roasted fresh pumpkin seeds (or butternut squash)

Salt and Pepper

Drizzle with olive oil and salt pumpkin cubes. Then roast at 400 F (200 C) for 15 min.

To roast your pumpkin seeds, after harvesting them fresh from a pumpkin, air-dry them at room temperature in an open container for a few hours, lightly salt and roast at 400 F (200 C) for 10 min.