Quinoa with Beetroot & Pumpkin

Quinoa with Beetroot & Pumpkin

Quinoa with Beetroot & Pumpkin


  • 1 bunch trimmed. scrubbed Beetroot
  • 800g peeled. cut into 3cm pieces Pumpkin
  • 400g Quinoa Tricolour, Bob's Red Mill
  • 2 peeled Orange
  • 1 tbsp Local Honey 500g, Ripe
  • 1 tbsp Mustard Wholegrain, Biona
  • 1/3 cup chopped Herb, Parsley
  • 1/2 cup Heirloom Pumpkin Seeds, Sunfood


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.


6 people

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