Line 2 baking trays with baking paper. Spread vegetables - pumpkin, sweet potato, capsicum, zucchini, and onion over prepared trays. Drizzle with 1 tbs EVOO. Sprinkle with sumac, salt, pepper and toss to combine. Roast for 30 minutes or until golden and tender.
To cook the quinoa – rinse 1 cup of quinoa in water and drain. In a saucepan combine the quinoa with 2 cups of water. Bring to the boil, stir once and then reduce the heat to a simmer. Cover and leave to cook for 15 minutes, do not remove the lid. Remove from the heat and allow to sit, covered for a further 10 minutes. Remove the lid, fluff with a fork and drain if necessary, before serving.
Combine lemon juice, mustard, maple syrup and half a tbs EVOO in a bowl, season with salt and pepper.
Heat a chargrill pan on medium high. Coat beef rump in half a tbs of EVOO and season with salt and pepper. Cook, turning, for 3 minutes for medium or until cooked to your liking. Transfer to a plate. Rest for 3 minutes and then thinly slice (against the grain).
Combine the roast vegetables, quinoa, parsley, steak and half the dressing in a bowl. Toss and divide among plates. Drizzle with remaining dressing.
This recipe is really versatile and the quinoa can be substituted for a number of grains including buckwheat, couscous and brown rice.
If you have an issue with onion but want the flavour, omit the onion and use onion infused Extra Virgin Olive Oil.