Autumn finds this quinoa and roasted butternut salad with every fall ingredient. Not only is it good for being a complex carbohydrate, it is also much easier to prepare than regular rice. We suggest this quinoa salad with every autumn ingredient available and also something special: pomegranate.

1 pack Pumpkin cubes Sapori del Mio Orto 500 gr
4 tablespoons of olive oil
120 gr quinoa
450 ml vegetable broth
50 gr dried cranberries
50 gr chopped fresh parsley
50 gr thinly sliced ​​shallot
60 gr roasted salted pumpkin seeds
60 gr feta cheese
60 gr fresh pomegranate seeds
Salt and pepper
Pomegranate molasses

Preheat the oven to 180 ° C. Line a baking sheet with parchment paper, arrange the pumpkin on the baking sheet. Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with a generous pinch of salt and pepper. Roast for 25-30 minutes, stirring occasionally.
Heat the remaining extra virgin olive oil in a saucepan over medium heat. Add the quinoa to the pan and toast for 3-4 minutes, stirring often. Add the vegetable broth and a pinch of salt. Bring the mixture to a boil. Lower the heat to low and cover the pan; cook for 10-15 minutes, or until the quinoa has absorbed all the liquid. Remove the pan from the heat and let the quinoa rest covered for 5 minutes. Shell with a fork.
Transfer the quinoa to a large bowl. Gently combine the pumpkin, cranberries, parsley, shallots, pumpkin seeds, feta and pomegranate seeds. Season with salt and pepper to taste. Sprinkle the mixture with pomegranate molasses.
… and enjoy your meal!