Prep time: 30 minutes
|Baby Roma Tomatoes, Halved||8|
|Chopped Parsley||1/3 cup|
|Pumpkin, Cubed And Roasted||400 g|
|Pre-Cooked Quinoa||2 cups|
|Balsamic Vinaigrette Dressing|
- Cube the pumpkin, place on a tray drizzled with olive oil and roast in an oven preheated to 180°C for 20-25 minutes or until golden and tender.
- In a large bowl, add in the pre-cooked quinoa, chickpeas, fresh chopped parsley and baby roma tomatoes.
- Once cooled, add the pumpkin to the bowl, along with a good drizzle of the Birch & Waite Balsamic Vinaigrette and coat well.
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