Prep 10 mins Cook 20 mins Makes Serves 2 Source 28bysamwood.com
Preheat oven to 200°C and line a baking tray with baking paper.
Toss pumpkin and beetroot with oil, season with salt and pepper and bake for 20 minutes. Place hazelnuts on a separate tray and bake for 5 minutes.
Meanwhile cook quinoa in simmering stock, covered, for about 15 minutes or until stock is absorbed and quinoa is cooked. Rest covered for 5 minutes before fluffing with a fork.
To serve, place quinoa in a bowl, top with baked vegetables, crumbled feta, pesto and chopped hazelnuts. Season with salt & pepper.
Energy 1712.83 kJ
Calories 409.10 cal
Sat. Fat 9.11g