Step 1 Rinse quinoa well and place into a large saucepan with 1 cup cold water. Bring to the boil then reduce heat to low. Cover and simmer for about 12–15 minutes, until all water has evaporated.
Step 2 Spray a large wok or non-stick pan with oil and place over medium-high heat. Add onion and cook for 3–4 minutes, or until light golden. Add curry paste and cook, stirring, for 1 minute further, or until fragrant.
Step 3 Add the tomatoes, cauliflower, chickpeas, pumpkin and 1/2 cup water, stir to combine and bring to the boil. Reduce heat to low, cover and simmer for 15 minutes or until vegetables are tender-crisp, adding a little more water if becoming too thick.
Step 4 Remove from heat, stir through the spinach and season to taste with ground black pepper. Serve with the quinoa.