Roasted vegetables and quinoa are a match made in heaven. Serve this dish with beetroot dip and Super Seed Sprinkles for a healthy and delicious winter meal.
- 1 large carrot
- 1 medium sweet potato
- 1 cup chopped pumpkin with skin on
- 1 red onion
- 1 red capsicum
- 1 cup quinoa
- 1 bunch dill
- 1 bunch parsley
- 1 sprig rosemary
- 2 tablespoons olive oil
- pinch of salt and pepper
Preheat oven to 200 degrees.
Chop pumpkin into one inch shapes and put into a large baking dish or tray. Chop sweet potato into one centimeter wide discs & add to tray along with carrot chopped in half and then into sticks. Drizzle with olive oil, sprinkle with rosemary leaves. Season with salt and pepper and put into oven, cook for one & a half hours or until cooked through.
Meanwhile, bring a medium sized pot to the boil. Rinse quinoa and add it to boiling water. Cook for 30 minutes or until soft & drain.
Roughly chop dill and parsley. Set aside. Once cooked, remove roasted vegetables from the oven. Combine in a large bowl with quinoa and herbs.
Top with Roasted Beetroot Dip & Super Seed Sprinkles for maximum deliciousness. Enjoy!