Name: Balsamic-roasted pumpkin with beetroot quinoa
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: 2 beetroots, trimmed, washed; 1/4 jap pumpkin, cut into 6 x 1cm-thick wedges; 1 tablespoon olive oil, plus 1 teaspoon extra; 1 tablespoon balsamic vinegar, plus 1 teaspoon extra; 1 cup (150g) white quinoa, rinsed, drained; 1 small red onion, thinly sliced; 1 clove garlic, crushed; 1/2 cup flat-leaf parsley leaves, finely chopped; 1/2 cup (50g) toasted walnuts, finely chopped

Balsamic-roasted pumpkin with beetroot quinoa

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Serves 6

Prep

10M

Cook

Total

1H 10M

Ingredients

2 beetroots, trimmed, washed

1/4 jap pumpkin, cut into 6 x 1cm-thick wedges

1 tablespoon olive oil, plus 1 teaspoon extra

1 tablespoon balsamic vinegar, plus 1 teaspoon extra

1 cup (150g) white quinoa, rinsed, drained

1 small red onion, thinly sliced

1 clove garlic, crushed

1/2 cup flat-leaf parsley leaves, finely chopped

1/2 cup (50g) toasted walnuts, finely chopped

Method

1.Preheat oven to 220°C (200°C fan-forced). Wrap each beetroot in foil and place on a baking tray. Bake for 1-1 1/2 hourrs, depending on size, until tender. Cool. Wearing disposable gloves, peel beetroot and chop into 3cm wedges.

2.Meanwhile, place pumpkin on a baking tray. Drizzle with oil and balsamic and toss to coat. Season. Bake for 30-35 minutes, until tender.

3.Cook quinoa according to packet directions. Cover to keep warm.

4.Heat extra oil in a saucepan on medium. Cook onion, garlic and extra balsamic for 5 minutes, until onion softens. Add to quinoa with beetroot wedges, parsley and walnuts. Stir to combine and to colour quinoa.

5.Transfer beetroot quinoa to a serving platter. Top with roast pumpkin and serve.

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