Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Prepare the pumpkin: Cut the pumpkin into bite-sized cubes, leaving the skin on. In a small bowl, mix the ground coriander, cumin, cinnamon, honey, and olive oil. Toss the pumpkin cubes in this spice mixture until well-coated. Spread the pumpkin evenly on the baking sheet and season with a pinch of salt and pepper. Roast for 25-30 minutes, or until the pumpkin is tender and caramelized.

Cook the quinoa: While the pumpkin roasts, cook the quinoa according to package instructions. Typically, this involves rinsing the quinoa and cooking it in double the amount of water for about 15 minutes, or until all the water is absorbed. Once cooked, fluff with a fork and set aside to cool slightly.

Prepare the vegetables: While the quinoa and pumpkin are cooking, thinly slice the red onion and red capsicum. Set aside.

Assemble the salad: In a large salad bowl, combine the cooked quinoa, roasted pumpkin, sliced red onion, and red capsicum. Add the fresh rocket and parsley.

Prepare the dressing: Squeeze the juice of half a lemon over the salad and drizzle with the extra virgin olive oil. Season with salt and pepper to taste.

Top with almonds: Sprinkle the flaked almonds over the top of the salad for added crunch.

Toss everything gently to combine, and serve immediately.