(4 servings)
Dice the pumpkin and put in an oven tray or baking dish. Drizzle some olive oil and salt and bake until the pumpkin is brown (about 40 minutes at high temperature). Set aside.
Put the rinsed quinoa with 1 ½ cup of boiling water in a pot. Put over low heat, cover, and cook until the water has evaporated and the quinoa is soft. If necessary, you can add a bit more boiling water to finish cooking. Put in a strainer under running cold water, strain, and put in a dish.
Dice the avocado and cut the blueberries in halves. Add to the quinoa dish with roasted pumpkin.
Mix all the ingredients and season with salt to taste, olive oil and lemon.
