Gather all your ingredients. Wash the quinoa under cold water. Halve the pumpkin and scrape out the seeds. Preheat your oven to 350°F (175°C) to prepare for roasting.

Drizzle the turkey breast with olive oil. Season it generously with rosemary, thyme, salt, and pepper, massaging the seasonings into the meat.

Place the turkey breast in the oven and roast for about 1.5 hours, checking with a meat thermometer to ensure an internal temperature of 165°F (74°C).

While the turkey is roasting, place the halved pumpkin cut side down on a baking sheet and roast alongside the turkey until tender, about 30–40 minutes.

In a medium pot, add 2 cups of quinoa and 4 cups of water or broth. Bring to a boil, then reduce heat and let simmer for about 15 minutes or until all the water is absorbed. Fluff with a fork and remove from heat.

Once cooked, stir in the cranberries into the quinoa. Adjust salt and pepper to taste.

On a large platter, arrange your mixed greens for color and crunch.

Slice the roasted turkey breast and serve it alongside the quinoa mixture and roasted pumpkin. Arrange everything beautifully on the platter.

Consider adding a sprinkle of freshly cracked black pepper or additional herbs for garnish before serving.