Place the quinoa in a pan with a tight fitting lid. Cover it with water and bring to the boil with the lid on.
Allow it to simmer for 3 to 4 minutes, then drain off the water and rinse the quinoa.
Cover with twice as much water to quinoa, bring to a gentle simmer with the lid on and allow to cook for ten minutes. Turn the heat off and leave for a further 5-10 minutes, when you should have a fluffy pile of quinoa.
Mix the squash pieces with the olive oil, chilli, turmeric and salt and roast in a hot oven for about 20 minutes by which time the squash should be cooked and a little caramelised around the edges.
Meanwhile steam the broccoli for about 5 minutes or until just tender.
Whisk the dressing ingredients together.
While everything is nice and hot, divide the quinoa into two bowls. Place the squash on top along with the broccoli. Scatter the pumpkin seeds over everything and spoon on as much of the dressing as you like.
It's not strictly necessary to par-boil the quinoa, but cooking it this way gets rid of any soapy taste and gives a fluffy result. See more on this in my fluffy quinoa post.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.