Quinoa with roasted pumpkin, zucchini and basil pesto

Ingredients

Serves 4

• 600 g pumpkin  cut into large chunks
• 1/2 teaspoon cinnamon
• 1 red onion, cut into wedges
• 6 baby zucchini, sliced
• 1 cup cooked quinoa
• 1 lemon
• Small bunch parsley chopped
• 1 – 2 tablespoons pesto depending on your taste

Method

 

1. Preheat oven to 200 C.
2. Combine pumpkin and red onion with a little olive oil.
3. Season with ground pepper and a little cinnamon.
4. Roast for 30 – 40 minutes or until pumpkin is tender.
5. Sauté the zucchini lightly in a pan over the stove.  You don’t really want to roast this as they only take 2 – 3 minutes to quickly cook in a pan. Season lightly and set aside.
6. Remove vegetables from the oven.
7. Add the quinoa, zucchini, parsley and pesto. Taste and add adjust accordingly.

Serve as is or garnish with garden herbs, and feta.