Rinse the quinoa well in a fine-mesh sieve under cold running water. Drain, then add it to a saucepan with the water. Bring to a boil over high heat, then cover, reduce the heat to low and simmer for 12 to 15 minutes, until the water is absorbed and the quinoa is tender. Remove from the heat and leave covered while the pumpkin roasts.

Meanwhile, preheat the oven to 400°F (200°C). Peel and deseed the butternut pumpkin and cut it into ¾-inch (2 cm) cubes. Spread the pumpkin on a large baking tray in a single layer, toss with the olive oil, and season with salt and pepper.

Roast for 25 to 30 minutes, turning once halfway, until tender and caramelized at the edges. Larger pieces will need a little longer. Let cool slightly.

While the pumpkin roasts, toast the sunflower seeds in a small dry frying pan over low heat for 3 to 5 minutes, stirring often, until golden and fragrant. Set aside to cool.

Fluff the quinoa with a fork, season to taste with salt and pepper, and spread it on a large serving plate. Top with the mint and parsley leaves, then the roasted pumpkin. Sprinkle over the chopped chili and toasted sunflower seeds.

Finely grate the lime zest over the salad, then squeeze over the lime juice and finish with a drizzle of extra virgin olive oil. Serve warm or at room temperature.