Warm quinoa with roasted pumpkin & beetroot
Butternut pumpkin, cooked without added fat
Beetroot, cooked without added fat
fresh flat-leaf parsley
red wine vinegar
soft goat's cheese
30 g, marinated, drained
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.