Balsamic-roasted pumpkin with beetroot quinoa

  • 10 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print


Balsamic-roasted pumpkin with beetroot quinoa
  • 2 beetroots, trimmed, washed
  • 1/4 jap pumpkin, cut into 6 x 1cm-thick wedges
  • 1 tablespoon olive oil, plus 1 teaspoon extra
  • 1 tablespoon balsamic vinegar, plus 1 teaspoon extra
  • 1 cup (150g) white quinoa, rinsed, drained
  • 1 small red onion, thinly sliced
  • 1 clove garlic, crushed
  • 1/2 cup flat-leaf parsley leaves, finely chopped
  • 1/2 cup (50g) toasted walnuts, finely chopped


Balsamic-roasted pumpkin with beetroot quinoa
  • 1
    Preheat oven to 220°C (200°C fan-forced). Wrap each beetroot in foil and place on a baking tray. Bake for 1-1 1/2 hourrs, depending on size, until tender. Cool. Wearing disposable gloves, peel beetroot and chop into 3cm wedges.
  • 2
    Meanwhile, place pumpkin on a baking tray. Drizzle with oil and balsamic and toss to coat. Season. Bake for 30-35 minutes, until tender.
  • 3
    Cook quinoa according to packet directions. Cover to keep warm.
  • 4
    Heat extra oil in a saucepan on medium. Cook onion, garlic and extra balsamic for 5 minutes, until onion softens. Add to quinoa with beetroot wedges, parsley and walnuts. Stir to combine and to colour quinoa.
  • 5
    Transfer beetroot quinoa to a serving platter. Top with roast pumpkin and serve.

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