Pesto Quinoa & Roast Pumpkin Salad | FOUR SEASONS OF TRAVEL.
103
post-template-default,single,single-post,postid-103,single-format-standard,woocommerce-no-js,ajax_fade,page_not_loaded,,vertical_menu_enabled,side_area_uncovered_from_content,columns-4,qode-theme-ver-10.0,wpb-js-composer js-comp-ver-4.2.2,vc_non_responsive

Pesto Quinoa & Roast Pumpkin Salad

This salad is light and fresh, perfect to bring to a friends for a summer barbeque. While it looks gourmet, it is so easy to make and is always a hit. Quinoa is high in protein and essential amino acids, with the roast pumpkin giving it a sweetness that goes perfectly with meat or fish.

This recipe is gluten free and vegetarian with the option of being dairy free* by omitting the feta or replacing it with soy cheese.

Ingredients:

600g of pumpkin cut into cubes
1 cup of cooked quinoa 
2 zucchini sliced and halved
2-3 tblsp of pesto
Lemon juice
Salt / Pepper / Chilli
Crumbled feta*

Method:

Bake pumpkin in 200C fan-forced oven for 20 minute, add zucchini and bake for another 10 minutes or until all vegetables are cooked. 
Spread out cooked quinoa on a serving platter, stir through pesto. Add cooked pumpkin and zucchini to quinoa, season with salt and pepper, squirt of lemon juice and chilli to taste. Add crumbled feta and basil to garnish.
Enjoy as a side salad or add chick peas to make a main meal!

Recipe from: The Healthy Chef

No Comments

Post A Comment