Low FODMAP Roasted Pumpkin Quinoa Salad - FODMAP Everyday

Ingredients

• 1- pound (455 g or about 4 cups) cubed kabocha squash; (buy at least a 1 ½-pound (680 g) squash)
• 1 cup (40 g) very roughly chopped scallions, (green parts only)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon maple syrup
• 1 teaspoon ground coriander
• 1 teaspoon fennel seeds, (ground in a mortar and pestle)
• ½ teaspoon ground cumin
• Kosher salt
• Freshly ground black pepper
• 3/4 cup (68 g) washed quinoa, black, red or white ((we used white))
• 1 1/2 cup (360 ml) water
• 1/4 cup (8 g) finely chopped cilantro leaves
• 1/4 cup (10 g) finely chopped mint leaves
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon ground sumac
• 1/2 cup (90 g) pomegranate seeds
• 2 tablespoons raw or roasted pepitas
• 2 tablespoons roughly chopped peeled hazelnuts