Preparation Steps

• Assemble all the tools and ingredients.
• Preheat the oven to 375°F (200°C.)
• Peel the pumpkin and cut into chunks or bite-sized pieces.
• Scoop out the pumpkin seeds and separate out.
• Peel and dice the onion.
• Dice the cucumber.
• Pick all the leaves off the parsley and discard the stalks.

Cooking Steps

For the pumpkin and seeds

• Toss the cubes of pumpkin with 2 tablespoons of olive oil in a large roasting pan or baking sheet, and season with salt and pepper.
• In a separate, small oven proof dish, mix the pumpkin seeds with 1 tablespoon olive oil, and add salt and freshly ground black pepper.
• Put both the cubed pumpkin with oil and the seeds into the hot oven and roast for about 35-40 minutes, until the seeds are golden brown and crunchy, and the roasting pumpkin is soft and has colored in places.

For the quinoa

• Put the saffron threads in a small heat-proof bowl. Pour over ¼ cup of hot water and leave to bloom.
• In a medium saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the onion with a pinch of salt and fry for about 5 minutes, until softened.
• Add the quinoa and continue frying for 2-3 minutes, stirring regularly, until the quinoa is coated in oil and lightly toasted.
• Pour the saffron water and threads evenly over the quinoa.
• Add 1 ¾ cups of cold water, and bring to a boil.
• Turn down to a simmer and cook, uncovered, for about 10-15 minutes, stirring regularly. When cooked, the quinoa will be tender and all the water will have been absorbed. If it is not yet tender, but there is no water left, you can add a little more, but be careful — you don’t want the quinoa to go soggy.
• Turn off the heat once cooked and leave uncovered for at least 10 minutes before using.

To finish the salad

• Put the cooked pumpkin, quinoa, cucumber, cranberries, almonds, and parsley in a large mixing bowl and toss to combine.
• Transfer to the salad bowl and scatter over the crunchy pumpkin seeds immediately before serving.