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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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