Place the broccoli and pumpkin into a baking dish, drizzle with extra virgin olive oil and toss until evenly coated. Spread the broccoli and pumpkin evenly across base of dish and set aside.
Place the cauliflower into a seperate baking dish. Sprinkle ground cumin over the top and drizzle with olive oil. Season with salt and pepper as desired and then toss cauliflower until evenly coated in spices and olive oil.
Place cauliflower, broccoli and pumpkin into the oven and allow to roast for 40 minutes.
Meanwhile, rinse quinoa in a strainer under cold water before tipping into a small saucepan. Cover quinoa with enough water so that it is about 1cm above the level of quinoa.
Bring quinoa to a bowl and then reduce to simmer until small white “tails” begin to seperate from quinoa. Turn heat off and place lid on saucepan so that the quinoa is left to steam.
To make the dressing, place all ingredients into a jar or dressing shaker and shake well to combine.
To assemble salad, place desired amount of quinoa, roast vegetables and parsley into each bowl. Toss to combine and then drizzle with tahini dressing.
This salad makes a great side or main meal. If this is being eaten as a main meal, serve with your favourite lean protein (eg. Grilled chicken breast, salmon or even organic sausages).