- Rinse the quinoa well and soak in a bowl of water while you prep other ingredients.
- Chop up the onions, carrots, and squash or zucchini into similar sized pieces. Lay out the veggies on a large roasting tray, so that they are not overcrowded, and can evenly cook. Sprinkle over 2 tblsp olive oil, salt, pepper, and chili powder to taste and mix, coating the veggies evenly. Bake in a 350 oven for 30 minutes until golden and tender but while maintaining some texture.
- Meanwhile, add the quinoa to a pot of water. For 1 cup of dry quinoa, add 2 cups of water. Once boiling, reduce to a simmer, cover the lid and cook for 15 minutes. Turn off the heat and let it sit on the stove covered.
- While the quinoa is cooking, toast the pumpkin seeds in a dry skillet until they become slightly aromatic and set aside to cool.
- Make the salad dressing by mixing 2 tbsp olive oil, the juice from a lemon, 3 tbsp pomegranate molasses, big pinch of salt and cracked black pepper. Mix and set aside.
- Once the quinoa is cooked, transfer to a big mixing bowl to cool slightly.
- The veggies will be roasted and ready now! Remove from the oven and let cool slightly before adding to the quinoa in the mixing bowl.
- Sprinkle in the fresh herbs (parsley, dill, chives), raisins, half of the pumpkin seeds and mix.
- Spoon some of the dressing over the salad and toss delicately to coat the salad in dressing without breaking apart the veggies. Serve the salad and sprinkle over the last of the toasted pumpkin seeds on top for a little crunchy texture!
This salad will be good in the fridge for 2 days worth of lunches.