Quinoa With Roasted Pumpkin, Zucchini and Basil Pesto

I love making this delicious gluten-free recipe from my bestselling book Purely Delicious. It's a favourite in my home and any leftovers are quickly devoured the next day for lunch or another dinner. Quinoa is gluten-free and has a low GI of 53, it is a complete protein which means that it contains all the essential amino acids that the body needs for repair. Pumpkin is low GI, a good source of fibre that will fill you up without blowing you out. Greens such as fresh parsley and basil are full of superfood goodness to nourish the digestive system, support detoxification and elimination.

Quinoa With Roasted Pumpkin, Zucchini and Basil Pesto Recipe

by Teresa Cutter

INGREDIENTS

Serves 4

600 g / 21 oz pumpkin, cut into large chunks

1/2 teaspoon cinnamon

1 red onion, cut into wedges

6 baby zucchini, sliced

1 cup cooked quinoa (how to make the perfect quinoa)

1 lemon, juiced

small bunch parsley chopped

1 - 2 tablespoons dairy free vegan pesto depending on your taste

Vegan feta cheese to serve (optional) or goats feta or crumbed tofu

METHOD

Preheat oven to 200°C.

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

Season with ground pepper and a little cinnamon.

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

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.

Remove vegetables from the oven.

Add the quinoa, zucchini, parsley, lemon juice and pesto.

Serve on its own or garnish with garden herbs and vegan or other feta of your choice.

Spoon into serving bowls and enjoy.

NOTES & INSPIRATION

Add extra vegetables such as baby spinach or sauteed kale.

Shop clean supplements, protein powders and collagen blends.

Teresa Cutter a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef.

by Teresa Cutter, Nutritionist + Chef

Teresa Cutter is a classically trained chef and qualified nutritionist, and the founder of The Healthy Chef. She has been creating simple, wholefood recipes for over 30 years.