Preheat oven to 400°F.
Cut pumpkin in half, scoop out the seeds (set aside seeds to roast later), and then slice pumpkin into wedges.
In a small bowl combine oil, vinegar, sugar, ginger, turmeric and salt. Whisk well.
Place your pumpkin wedges onto a greased or parchment paper lined cookie sheet.
Drizzle wedges with 1/4 cup of dressing. Reserve the rest for later.
Roast pumpkin wedges for 30 minutes or until the edges are beginning to brown and the pumpkin is fork-tender.
Remove pumpkin from the oven and let cool while you prepare the quinoa.
In a medium saucepan on high heat add quinoa and spices. Let toast for 1-2 minutes.
Pour in 2 cups of water, bring to a boil, cover, reduce to simmer for 15 minutes, (or according to package directions). When all water is absorbed, turn off heat and let sit covered while your prepare your roasted pumpkin.
When your pumpkin wedges are cool enough to handle, gently peel off the skin, and chop roasted pumpkin into cubes for your quinoa bowl.
In a small bowl whisk together sriracha and coconut oil. Set aside.
When ready to serve, to a bowl add a healthy portion of quinoa, top with roasted pumpkin cubes, sprinkle with greens, and drizzle with your sriracha sauce.