• 2 1/2 cups water
• 1/2 teaspoon sea salt
• 1 1/2 cups mixed quinoa, rinsed well in cold water and drained
• 1 teaspoons ground ginger
• 1 teaspoon turmeric
• Pinch of cayenne
• 1⁄4 cup hemp seeds (optional)
• 1 teaspoon olive oil
• 1 cup chopped roasted pumpkin/sweet potato
• 1/2 cup roasted bell pepper, color of your choice
• 1/2 cup chopped dates
• Chopped greens ( used arugula, kale, swiss chard)
• Toasted walnuts

Put the water and 1/4 teaspoon of the salt in a large saucepan and bring to a boil over high heat. Stir in the quinoa. Decrease the heat to low, cover, and cook for 15 to 20 minutes, until the water is absorbed. Remove from the heat. Add the turmeric, ginger, cayenne, and remaining 1/4 teaspoon of salt and fluff with a fork until well combined. While quinoa is cooking, sauté onion, in olive oil until it it is translucent. Add minced garlic and ginger and sauté 3 more minutes. Add to the quinoa and transfer to a bowl and let cool to room temperature Add the pumpkin, dates, bell pepper, parsley, greens. Toss with Orange Vinaigrette Dressing until well combined. Taste; you may need to add a pinch or two of salt, a squeeze of lemon or orange juice, or a dash of olive oil.