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Quinoa with Grilled Pumpkin & Beetroot Salad
- 1/4, cut into small cubes, skin on Organic Pumpkin
- 4, washed and cut into small cubes, skin on Organic Beetroot
- 1 tbsp Extra Virgin Olive Oil, Oro Del Desierto
- 250g Organic Spinach, Baby 100g
- 1/2 cup, roughly chopped Organic Herb, Parsley
- 1/2, juice Organic Lemon
- 1 tsp Ground Cumin
- 1 tsp Carraway Seeds
- to taste Pepper
- 2 tbsp Pepita
Pre-heat oven to 180 degrees Celsius. Line baking tray with baking paper and add pumpkin and beetroot, then drizzle with olive oil, and sprinkle with cumin, caraway seeds, salt and pepper. Cook for about 20 minutes or until beetroot is tender. Remove and allow to cool. To assemble the salad combine roasted vegetables with all remaining ingredients and toss well to combine. Serve on its own or as an accompaniment to dinner or lunch.