Quinoa with Roasted Pumpkin, Zucchini, and Basil Pesto
Quinoa is a great source of protein and is super easy to build a nutritious meal out of. Here’s a great quinoa recipe that is both nutritious and delicious taken from the link below.
Quinoa with Roasted Pumpkin, Zucchin, and Basil Pesto
1/2 teaspoon cinnamon
21 oz pumpkin, cut into large chunk
1 red onion, cut into wedges
6 zucchini, sliced
1 cup warm cooked quinoa
1 lemon
1/4 cup finely chopped parsley
2 tablespoons pesto (see recipe below)
Feta cheese to serve (optional)
DIRECTIONS
Preheat oven to 200°C
Combine pumpkin and red onion and drizzle with a little olive oil then season with sea salt
Roast for 30 minutes or until pumpkin is tender
Roast zucchini on a separate tray for 10 – 15 minutes with a little olive oil then remove all the vegetables from the oven once ready
Gently fold through the quinoa, zucchini, parsley, lemon juice and a spoonful of pesto
Serve on its own or garnished with a little feta and enjoy.
TO MAKE THE PESTO combine 2 bunches of basil with a generous handful of baby spinach leaves or rocket (arugula) leaves, 1 clove raw garlic, 30 g roasted walnuts, 4 tablespoons olive oil and 2 tablespoons lemon juice in a blender or food processor. Season with black pepper and sea salt then blend until smooth. Taste and adjust according to your palate, adding more olive oil or lemon juice if required. Pesto will keep for one week in the fridge and can be used for salads, vegetables and soup recipes.
NOTES + INSPIRATION: Add a handful of pumpkin seeds or walnuts for texture and a protein boost.
Teresa Cutter, founder of The Healthy Chef, is an author, nutritionist and classically trained chef. You can find more of Cutter’s tips and recipes on her website, app, eBooks and Instagram.
“My main goal at The Healthy Chef is to get people cooking and eating healthier. Eat natural foods, focus on fresh fruits and vegetables and just keep it simple.” — Teresa Cutter
http://time.com/5191707/quinoa-recipe-roasted-pumpkin-zucchini-and-basil-pesto/
