Balsamic-roasted pumpkin and red quinoa salad

Ingredients

• 500 gram jap pumpkin, cut into thin wedges
• 1 red onion (170g), cut into wedges
• cooking-oil spray
• 2 tablespoon balsamic vinegar
• 1/2 cup (100g) red quinoa, rinsed, drained
• 1 cup (250ml) water
• 60 gram mesclun
• 100 gram mixed medley tomatoes, halved
• 50 gram low-fat ricotta, crumbled
• 1/2 cup fresh mint leaves
• 1 lemon (140g)