Bring the quinoa and water to the boil, reduce to the lowest heat and continue to cook until all the water is absorbed. Remove from heat and allow to cool.
- Cut the cooled roast pumpkin wedges into bite size chunks.
- In a large mixing bowl, roughly tear the kale and massage with the salt. Add the quinoa, pumpkin, pomegranate, coriander, lemon juice and oil and mix together well.