Soak quinoa for 20 min. Bring the vegetable or chicken stock to a boil. Add the soaked quinoa. Simmer the flame and add ½ tsp salt. Boil for around 10 min, until all the stock is absorbed and the quinoa is tender and chewy. You will know that the quinoa is perfectly done, when white rings will appear on the outside of the puffed up grains. Remove the quinoa from heat.
Preheat the oven to 200°C (fan-forced). Line the baking tray with baking paper. Place pumpkin and beetroot separately on the tray. Sprinkle the sea salt mixed with dried oregano. Drizzle olive oil. Season with pepper. Bake for 35 minutes or until the veggies are tender. Remove the beetroot and pumpkin separately in two small bowls.
For the salad dressing, simply combine the Apple cider vinegar, honey and Dijon mustard.
In a salad bowl, combine the cooked quinoa with the lettuce, pine nuts, roasted pumpkin and beetroots, kiwi fruit slices and halved cherry tomatoes. Add the dressing and combine well.