Instructions

1. 1

   Rinse the quinoa in a sieve, bring it to a boil with the vegetable stock, then cover and simmer over low heat until the liquid is absorbed; leave to steam through.

2. 2

   Heat the oven to 200 °C. Cut the pumpkin into wedges, toss with the olive oil, salt and pepper and roast on a tray until golden brown.

3. 3

   For the dressing, whisk the tahini with the lemon juice, maple syrup and a little warm water until smooth and pourable.

4. 4

   Cut the beetroot and apple into bite-sized wedges. Toast the pumpkin seeds in a dry pan until fragrant.

5. 5

   Divide the quinoa between four bowls, arrange the pumpkin, beetroot, apple and rocket on top, drizzle with the tahini dressing and scatter over the pumpkin seeds.