Prepare the quinoa by adding it to a pan with 2 ½ cups of salted water. Bring it to a boil, put a timer on and it let it cook for 10min from the moment the water boils. Strain the quinoa and wash very well. Using a spoon, push the quinoa all around the edges of the strainer so that it is equally spread around. Place the strainer on top of a bowl for the water to keep draining. Then put it in the fridge to “dry” out overnight or for a few hours at least. 

Preheat the oven to 180°C fan forced. Score the beetroot with a fork or a knife and sprinkle some salt on it. Wrap the beetroot in foil and place it on a tray lined with baking paper. The beetroot produces juices that may leak from the foil, so lining the tray with baking paper reduces the washing time. Put the tray in the oven for 40min. 

In the meantime prepare the pumpkin by cutting it in about 2cm chunks, drizzle with the olive oil, a pinch of salt and cumin. 20min after the beetroot has been cooking add the pumpkin in the same tray and let them cook for the last 20min together. 

Once the beetroot is done let it stand in the foil for 10min and then once it is cool enough to handle peel, remove the ends and dice it. Prepare the dressing while the vegetables are cooling down. 

Whisk all the ingredients together until well combined. 

To finalise the salad combine the beetroot, pumpkin, quinoa, coriander, currants, almonds and pepitas together with the dressing. You may want to use all the dressing or part of it, it is up to you how much you want to add. This salad keeps very well for up 4-5 days in the fridge.