1. Heat the oil in a pan.
2. Add the onions, paprika, cumin and turmeric to the oil and allow to cook through. Then add the mushrooms.
3. Once cooked add the pumpkin purée and stir through with salt, pepper and chilli to taste.
4. Cook for a further 2-3 minutes on a medium heat.
5. Pour quinoa into a bowl and top with pumpkin purée. (optional: top with coriander and toasted pine nuts).