Serves: 4
Prep time: 30 minutes
| Baby Roma Tomatoes, Halved | 8 |
| Chickpeas | 1 can |
| Chopped Parsley | 1/3 cup |
| Pumpkin, Cubed And Roasted | 400 g |
| Pre-Cooked Quinoa | 2 cups |
| Olive Oil | |
| Balsamic Vinaigrette Dressing |
Method
- 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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