Quinoa With Roasted Pumpkin, Zucchini and Basil Pesto
I love making this recipe. It’s a favourite in my home and any leftovers are quickly devoured the next day for lunch or another dinner. I love the fact that I can easily adapt the vegetables I use based on the season. Combinations such as roasted pumpkin and zucchini, asparagus and garden fresh peas, roasted eggplant, spanish onion and tomato work perfectly. The finishing touch is a generous scoop of pesto and a scattering of freshly chopped garden herbs, lemon zest and Persian Feta.
What’s great about it:
Quinoa is gluten free and has a low GI of 53, it is a complete protein which means that it contains all the essential amino acids that the body needs for repair. It’s also a good source of lysine, an amino acid important for tissue growth and repair, which makes it a perfect meal after a hard workout. Pumpkin is low GI, a good source of fibre that will fill you up without blowing you out. Greens such as fresh parsley and basil are full of superfood goodness that is anti-inflammatory to the body such as chlorophyll wich helps to nourish the digestive system, support detoxification and elimination. Garlic and black pepper are anti-inflammatory and can stimulate digestion.