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1/2 bunch baby beetroot, washed & trimmed
1/2 cup quinoa, rinsed
1 cup vegetable stock
250g pumpkin, cut into 1.5 cm slices
2 tsp olive oil
1 tbs walnuts, roughly chopped
20g goat's cheese, crumbled
2 tbs fresh parsley, roughly chopped
salt & pepper
2 tsp olive oil, extra
1 tsp balsamic vinegar
1. Preheat oven to 200 C. Wrap baby beetroot in foil and roast for approximately 20-30 minutes until tender. Remove from oven, and once cool enough to handle, peel the skins then cut into slices.
2. Meanwhile, in a saucepan, add quinoa and stock and bring to a boil over medium heat. Reduce to a simmer for around 8-10 minutes or until stock has absorbed. Remove from heat, fluff with a fork.
3. Heat a griddle pan or frying pan over medium-high heat, brush pumpkin slices with olive oil and grill 3-4 minutes on each side or until cooked.
4. In a large bowl, toss quinoa with walnuts, goat's cheese and parsley, and season with salt, pepper, olive oil and balsamic vinegar. Gently fold in the beets and pumpkin and serve immediately.
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