Add water for the quinoa, stock cubes for the quinoa and dried quinoa to microwave safe container and cook for 12 minutes on high
Preheat your oven to 180 degrees F 82.2 degrees C. Line a baking tray with paper. Peel and dice your pumpkin into small cubes. Discard any seeds.
In a small bowl add olive oil, cinnamon, rosemary, salt and pepper, stir to combine. Use a pastry brush to coat all pumpkin pieces liberally in the seasoning mix. Place in oven for 20-30 minutes or until a skewer insert goes into a pumpkin piece and out the other side with no resistance.
Add water for the peas and stock cubes for the peas to a large saucepan. Bring to the boil. Add frozen peas and replace lid of saucepan. When water boils again, turn off heat, drain and discard water.
Use a microwave safe bowl to cook the edamame for 3 minutes
Chop the speck into small pieces. Add a splash of olive oil to a medium frypan, add the speck and the moscato and fry off until the wine is absorbed.
Combine quinoa, cinnamon roasted pumpkin pieces, peas, speck and edamame to a large salad bowl
Dress with Mango Moscato Drizzle and stir to combine