Roasted Pumpkin Quinoa Salad

Rinse the quinoa thoroughly under cold water using a fine sieve to remove any bitterness, then drain well.
Bring water or vegetable broth to a boil in a medium pot. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes until the grains are fluffy and have a slight sheen.
While the quinoa cooks, toss the diced pumpkin with a tablespoon of olive oil, cinnamon, salt, and pepper, then spread evenly on a baking sheet.
Roast the pumpkin in a preheated oven at 200°C (390°F) for about 25 minutes, until tender and caramelized around the edges. Let it cool slightly.
Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl. Add the slightly cooled roasted pumpkin pieces.
Squeeze fresh lemon juice into the bowl and drizzle with the remaining olive oil. Toss gently to combine all the ingredients evenly.
Chop the parsley and mint finely, then sprinkle over the salad. Toss again to distribute the herbs throughout.
Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice if needed, aiming for a bright, balanced flavor.
Serve the salad at room temperature or chilled, enjoying the mix of warm spices, fresh herbs, and bright citrus with each bite.