Preheat your oven to 180C/356F. Cut your pumpkin into even cubes, and place on a baking tray covered with baking paper. Pour the juice of ½ a lemon over the top, and follow with some olive oil spray and sea salt. You could grate over the zest of a lemon if you fancy. Set the timer for 20 minutes.
Fill a large pot with water, and bring it to the boil. Add 1 cup of quinoa, and cook for 7-8 minutes, until the quinoa has unfurled and is soft to the touch. Remove from the heat and drain.
While these elements are cooking, melt your butter in a small pot, and add all the ingredients for the spiced butter. Once they are fully combined and melted, turn the heat to a low medium, and continue to cook for about 5-10 minutes. The inca berries should start to puff up a little, without the butter burning.
Once all your elements are cooked, combine the quinoa, pumpkin, mint and labne in a large bowl, reserving a small portion of each for aesthetically pleasing assembly. You can also add the spiced inca berry butter here, but I quite like pouring it over the top at the end. Ensure you’ve heated it just prior to using it so it doesn’t solidify on impact.
Top with the reserved ingredients and serve, warm or cool.