Place pumpkin and onion wedges into the Air Fryer. Drizzle with olive oil, season with salt and pepper and top with rosemary leaves.
Cook for 25 minutes at 180°C or until golden brown. Set aside to cool for 5 minutes.
While the pumpkin is cooking, get started on the quinoa. Add 1 cup of white quinoa and 2 cups of water into the grain cooker. Select the quinoa setting and press start. Cook for 15 minutes or until cooked through.
Once quinoa is cooked, transfer onto a plate and place in the fridge for 5-10 minutes or until cooled slightly.
Transfer pumpkin and onion into a large salad bowl, add cooled quinoa, rocket, goats cheese, pomegranate and drizzle with olive oil. Gently toss.