Quinoa With Roasted Pumpkin, Zucchini and Basil Pesto

Name: Quinoa With Roasted Pumpkin, Zucchini and Basil Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 600 g pumpkin, cut into large chunks; 1/2 teaspoon cinnamon; 1 red onion, cut into wedges; 2 zucchini, sliced; 1 cup cooked quinoa; 2 cups baby spinach, sliced thinly; 1 lemon, juiced; small bunch parsley chopped; 3 tablespoons pesto; Goats cheese, or feta cheese

9 steps

Prep:15minCook:30min

Updated at: Thu, 17 Aug 2023 03:45:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories192.6 kcal (10%)

Total Fat8.7 g (12%)

Carbs23.9 g (9%)

Sugars7.2 g (8%)

Protein7.6 g (15%)

Sodium93.5 mg (5%)

Fiber4.3 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

600gpumpkin

cut into large chunks

½ teaspooncinnamon

1 cupquinoa

2 cupsbaby spinach

3 tablespoonspesto

To serve

Goats cheese

or feta cheese

Instructions

Step 1

Preheat oven to 200°C.

Step 2

Combine pumpkin and red onion and drizzle with a little olive oil.

Step 3

Season with ground pepper and a little cinnamon.

Step 4

Roast for 30 - 40 minutes or until pumpkin is tender.

Step 5

Saute the zucchini lightly in a pan over the stove. You don't really want to roast this as they only take 2 - 3 minutes to quickly cook in a pan. Season lightly and set aside.

Step 6

Remove pumpkin and onion from the oven.

Step 7

Add pumpkin and onion to the quinoa, zucchini, parsley, lemon juice and pesto. Gently stir the spinach through.

Step 8

Garnish with goat's cheese or feta.

Step 9

Spoon into serving bowls and enjoy.

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