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Photo of Warm quinoa with roasted pumpkin & beetroot by WW

Warm quinoa with roasted pumpkin & beetroot

9
Points® value

Meal Items

Butternut pumpkin, cooked without added fat

100 g

Beetroot, cooked without added fat

100 g

cooked quinoa

¾ cup(s)

Red onion

¼ small

fresh mint

1 tbs

Fresh flat-leaf parsley

1 tbs

Olive oil

1 tsp

red wine vinegar

1 tsp

soft goat's cheese

30 g, marinated, drained

Notes

Combine 100g roasted pumpkin, 100g roasted beetroot, 3/4 cup cooked quinoa, ¼ small red onion (thinly sliced) and 1 tbs each of chopped fresh mint and fresh flat-leaf parsley in a bowl. Drizzle with 1 tsp each of olive oil and red wine vinegar. Top with 30g marinated goat’s cheese (drained) to serve.