Pumpkin quinoa salad

YIELD: 24 appetizer-size servings

For roasted pumpkin:
6 lbs. pumpkin, peeled and diced small
2 Tbsps. Cajun spices
1 Tbsp. paprika
1 tsp. cinnamon
½ tsp. nutmeg
½ cup oil

For salad:
6 cups cooked quinoa
2 cups roasted red pepper
2 cups coarsely chopped parsley
4 lemons, zest and juice
2 cups extra-virgin olive oil
2 cups feta cheese

1. For roasted pumpkin: Combine pumpkin, seasonings and oil and roast on sheet pan in 350°F for 15 to 20 minutes until tender. Set aside and cool.
2. For salad: Combine cooled roasted pumpkin and rest of ingredients and mix together well in large bowl.

Photo and recipe: Nazim Khan, CEC/Bryan Health