A great way to enjoy roasted vegetables. Make the pesto as punchy as you like with chilli for added heat.
Quinoa is a nutritional star. Really easy to make, and incredibly good for you, it contains more calcium than milk, and more protein than any other grain. The quinoa and beetroot together are very good sources of iron, phosphorus, potassium and vitamins B, C and E.
220ml chicken or vegetable stock
4 beetroot scrubbed and chopped into 1/6 pieces
2 handfuls cherry tomatoes
1 tbsp coconut oil
salt, pepper & thyme to season
1/2 packet green beans
100g toasted pine nuts
3 handfuls of mixed herbs: basil, coriander & parsley
3 cloves garlic & 1/2 chilli (optional)
1bsp lemon juice
200ml olive oil to mix
Bake the beetroot and cherry tomatoes in an oven tossed in coconut oil, thyme, salt & pepper at 200c until beetroot soft approx 30 mins.
For the quinoa, bring the stock to the boil and add to the quinoa, allow to simmer for approx 12mins stirring occasionally.
To make the pesto place everything in a mixer and blitz adding oil/lemon to desired consistency.
Assemble on a plate and scatter over the roasted pine nuts & drizzle with warmed pesto.