Preheat your oven to 220°C. Place the pumpkin and half the oil on a baking tray and toss to coat. Roast for around a half hour, or until your pumpkin is tender. About half way through, add the onion wedges.

Rinse your quinoa thoroughly under cold water using a fine mesh strainer, while gently rubbing the seeds together with your fingers to help remove the saponins.  
 
Add 1 cup quinoa to 2 cups of water or stock in a pot and bring to a boil. Reduce heat to simmer for 15-20 minutes with the lid on, until tails appear.
 
Remove the lid and leave to sit until all liquid is completely absorbed. Fluff up quinoa lightly with a fork.

While your pumpkin finishes up roasting, make your dressing. No blending, just whisk all dressing ingredients together until well combined and creamy. Transfer your dressing to a jar and place in the fridge until your ready to serve up your salad. Dressing will keep for 5 days.

Add your roasted pumpkin, onion, radicchio, coriander, chickpeas and pumpkin seeds to the cooked quinoa. Divide amongst bowls and drizzle over some turmeric tahini dressing.