Put the quinoa in a saucepan and cover with 500ml water. Bring to the boil and cook at a rolling boil for 2 minutes. Cover with a lid and cook on low for 10 minutes. Remove from the heat, keeping the lid on, and sit for 5 minutes. Run a fork through to separate the grains and leave to cool.
Toss the cooled quinoa with the chopped herbs and season with salt and pepper. Spoon onto a large serving platter or bowl.
To make the dressing, put all of the ingredients in a small clean jar and shake well until combined.
Heat a small frying pan over a medium heat and add the seeds. Toss around for a minute or so until they are golden and toasted.

Prepare the barbeque with the baffle down, set at a hot temperature for grilling (about 250-350°C).
Coat all of the prepared vegetables in a little olive oil. Working in batches cook the veg directly on the grill, turning occasionally until they are showing golden char lines are becoming tender. The times will vary on the veg, for example the butternut squash will take around 8 minutes and the spring onions around 2 minutes. If you feel they are getting too charred and not cooking then move to the sides of the grill, or reduce the temperature.
When all of the vegetables are cooked, arrange on top of the quinoa. Scatter over the seeds and chopped parsley, and finish by generously drizzling with the dressing.