Roast Pumpkin & Beetroot Quinoa Salad with Basil Pesto | FOOD MATTERS®

Name: Roast Pumpkin & Beetroot Quinoa Salad with Basil Pesto | FOOD MATTERS®
Total time: 25 min
Ingredients: ½ butternut pumpkin (squash); 2 beetroots; A drizzle of extra virgin olive oil; Pinch of unrefined sea salt and pepper; ½ cup quinoa; 1 cup water; Optional; 1 x 4 oz (110g) can of sardines in olive oil (chickpeas and hemp seeds for vegans); To serve; 2 tablespoons; pesto

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A salad that is filling enough to be enjoyed as a meal on its own.

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Ingredients

½ butternut pumpkin (squash)
2 beetroots
A drizzle of extra virgin olive oil
Pinch of unrefined sea salt and pepper
½ cup quinoa
1 cup water
Optional
1 x 4 oz (110g) can of sardines in olive oil (chickpeas and hemp seeds for vegans)
To serve
2 tablespoons
pesto