Rinse quinoa and combine with 1¾ cup of water in another sauce pan or pot. Bring to a boil, cover and reduce heat to low. Cook until grains are tender and fluffy, about 15-18 minutes. Turn off the heat, keep covered and allow it to rest.
Preheat oven to 400°.
In a large bowl, toss together the broccoli, brussel sprouts, scallions, halved jalapeno, 2 tbsp olive oil and 1 tsp salt.
Add the vegetables to a foil lined baking sheet. Bake for 20-24 minutes, or until the vegetables start to brown and caramelized. Remove from the oven and allow to cool slightly.
Remove the halved jalapeno from the sheet pan and mince. Add the minced jalapeno to a small bowl, add lime juice, cider vinegar, ⅓ cup olive oil and ½ tsp salt. Whisk to combine.
In a large bowl, add the quinoa, roasted vegetable, dressing, pumpkin seeds and cilantro, if using. Toss well to combine. Serve.
Recipe by Cooks and Kid at https://cooksandkid.com/green-veggie-quinoa-salad/