Preheat the oven to 350 degrees Fahrenheit, and place the pumpkin and olive oil in a bowl, season with salt and pepper and toss to combine. Place the pumpkin on a baking tray lined with parchment paper and bake for 10 to 15 minutes, or until tender and lightly caramelized.
While the pumpkin is roasting prepare the quinoa. Place the quinoa in a fine mesh sieve and place under cold running water for a few minutes. Use your fingers to toss the grains about to ensure they are well rinsed. Drain and place into a saucepan along with the water and salt. Place over a high heat and bring to a boil. Cover and reduce heat to low and leave to simmer for 20 minutes, or until tender. Place the cooked quinoa into a sieve to drain any excess water.
Make the dressing by combining all of the ingredients in a jar and shaking to combine.
Place the quinoa in a large bowl and add the roasted pumpkin, baby spinach leaves and toss to combine. Just before serving scatter with pecans and add the dressing and toss to combine.