Quinoa With Roasted Pumpkin, Zucchini and Basil Pesto

[Prel]

Cousins by blood, foodies by choice! Our latest obsession? Quinoa With Roasted Pumpkin, Zucchini, and Basil Pesto—a medley of earthy goodness that brings back memories... Let's cook and enjoy!

Ingredients

600 g pumpkin, cut into large chunks
1/2 teaspoon cinnamon
1 red onion, cut into wedges
6 baby zucchini, sliced
1 cup cooked quinoa (boil in water for 15 minutes, rinse well)
1 lemon
small bunch parsley chopped
1 – 2 tablespoons pesto, depending on your taste

Method

• Preheat oven to 200 C.
• Combine pumpkin and red onion with a little olive oil.
• Season with ground pepper and a little cinnamon.
• Roast for 30 – 40 minutes or until pumpkin is tender.
• Sauté 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 and pesto. Taste and add adjust accordingly.
• Serve as is or garnish with garden herbs, Persian feta.
• Spoon into serving bowls and enjoy.

Cooking with family makes food taste better. Give this recipe a try and have fun in the kitchen!

 

[eihra520]

Yum! Fall vibes in a bowl This Quinoa with Roasted Veggies & Pesto looks delicious thanks for sharing!

 

[Nemesis]

I'm always on the lookout for new quinoa recipes, and yours did not disappoint! The roasted pumpkin and zucchini gave it such a hearty texture, and the hint of cinnamon was a lovely surprise. Thank you for sharing!