Quinoa with Beetroot & Pumpkin

Quinoa with Beetroot & Pumpkin

Quinoa with Beetroot & Pumpkin

Ingredients:

  • 1 bunch trimmed. scrubbed Beetroot
  • 800g peeled. cut into 3cm pieces Pumpkin
  • 2 peeled Orange
  • 1/3 cup chopped Herb, Parsley
  • 1/2 cup Heirloom Pumpkin Seeds, Sunfood

Preparation:

Preheat oven to 200c. Drizzle the beetroots in rapeseed oil, season and wrap in tin foil and roast for 40 mins or until tender. Roast the pumpkin on a separate baking tray for 25 mins. Set aside to cool. Cook quinoa and leave to cool. Cut the oranges into segments and squeeze any remaining juice into a bowl. Mix the orange juice with the honey and mustard. Cut beetroot into wedges. Toss with pumpkin, quinoa, orange segments, parsley and pumpkin seeds in a large bowl. Drizzle with dressing and season.

Serves:

6 people

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