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Roast Pumpkin & Beetroot Quinoa Salad With Basil Pesto
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 Super Green Pepita Pesto (see recipe under dips)
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