Wash the spinach thoroughly before removing the stalks and finely chopping. Cook in a pan until completely wilted and then allow to cool. When cool, drain absolutely all the liquid you can out of the spinach and place in a large bowl along with all the other ingredients.
Bring 3 cups of water to a boil and then add the quinoa. Cook for aprox. 10-15 minutes until all the water has evaporated. Cool, and then add finely chopped raw beetroot, spring onion and parsley.
Heat oil in a havy frypan and fry the pumpkin and eggplant until lightly browned. Add the curry paste and fry for another minute or two. Add the coconut cream, lime juice, 1/2 the zest and the fish sauce.