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Put the cleaned baby carrots and sliced pumpkin in a pan. Drizzle with some extra virgin olive oil and season with salt. Mix well to coat the vegetables.
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Roast in the oven until cooked through.
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Rinse the quinoa for 2 minutes. Rub it well between your fingers. This will make it less bitter.
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Drain it and put it in a pot. Add 2 cups of water and the ¼ teaspoon of salt.
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Put it on the fire. When it boils, put the fire on medium-low and then simmer, covered, for 15 minutes.
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Put the fire off and let it rest, covered, for 5 more minutes. Then fluff it up with a fork.
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Transfer to a big bowl, add the roasted vegetables, the vinaigrette, pepitas and fresh herbs and mix well.
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Serve warm or at room temperature.