Place pumpkin, onion, tablespoon of olive oil, paprika, garlic powder, salt and pepper in a bowl. Toss to mix well.
Preheat oven to 220°C. Scatter pumpkin-onion mixture on a lined baking tray. Bake for 20 minutes until pumpkin is caramelized.
Remove from oven and allow to cool to room temperature.
While veggies are roasting, cook quinoa (see notes for quinoa recipe).
Toast sunflower seeds in a dry pan on medium heat for a minute until slightly coloured and toasty.
Add pumpkin-onion mixture, quinoa, coriander, rocket, pomegranate seeds, sunflower seeds, lemon juice, olive oil and feta cheese to a large bowl. Toss gently to mix well.
Check and adjust seasoning. Serve immediately or store in the fridge in an air-tight glass container for up to 3 days.
Notes
Cooking Quinoa - Add 1 cup of mixed quinoa (half white and half red) to a medium saucepan. Add cold water, rinse and drain a couple of times. After draining, add 1.5 cups cold water and a large pinch of flaky salt to the saucepan. Bring to a rapid boil on high heat. Reduce heat to low. Cover and simmer for 15 minutes until the quinoa is cooked completely and all the water has evaporated. To use in this salad, cool completely, fluff up with a fork and use as per the recipe. Quinoa To Water Ratio - 1:1.5 is the ratio for cooking quinoa. A cup of quinoa needs 1.5 cups of water to cook.
Rocket (Arugula) - This can be substituted with baby spinach leaves.
Pomegranate seeds - These can be substituted with dried cranberries.
Sunflower seeds - These can be substituted with pine nuts or pepitas.
Feta cheese - Use Greek-style sharp feta cheese for the best flavour. You can use sheep or goat's feta.