Warm Quinoa salad with roasted pumpkin and beetroot
500 g, unpeeled, cut into 1cm wedges
500 g, peeled, trimmed, cut into wedges
1 cup(s), (200g) rinsed and drained
½ small, thinly sliced
Fresh flat-leaf parsley
⅓ cup(s), coarsley chopped
2 tbs, finely chopped
Red wine vinegar
1 x 3 second spray(s)
- Preheat oven to 200°C. Place the pumpkin and beetroot in a large roasting dish in a single layer. Season with salt and pepper and lightly spray with oil. Roast for 30 minutes or until golden and tender.
- Meanwhile, rinse the quinoa under cold water and drain. Place in a medium saucepan with 2 cups (500ml) water. Bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until the water is absorbed and the quinoa is tender.
- Add the warm roasted vegetables, onion, parsley, mint, oil and vinegar to the quinoa. Season with salt and pepper and gently toss to combine. Serve topped with pieces of labne.