Beetroot, Pumpkin & Broccoli Quinoa


  • 2 Beetroots
  • 1 Pumpkin
  • 1 Broccoli 
  • 2 cups of quinoa


1.Skin beetroot and pumpkin and cut into chunk size small pieces with the broccoli.

2.Place in a baking tray, drizzle with oil and pop in oven to cook at 180 degrees for approximately 20mins or until vegetables are soft and cooked through. You may need to turn the vegetables at 5—10mins so they do not burn.

3.Rinse your quinoa and cook with 4 cups of water. You will know when the quinoa is cooked as it pops and becomes soft (approximately 10mins).

4.Once cooked, drain and place the quinoa in a large serving bowl.

5.Mix in cooked vegetables when done.

6.Season with fresh lemon, drizzle of olive oil, salt and pepper.