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Quinoa With Roasted Pumpkin, Zucchini and Basil Pesto

Quinoa With Roasted Pumpkin, Zucchini and Basil Pesto

I love making this delicious gluten-free recipe from my bestselling book Purely Delicious. 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 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 dairy free  pesto and a scattering of freshly chopped garden herbs.

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. 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. Parsley is rich in chlorophyll that helps to nourish the digestive system, support detoxification and elimination, and helps to alkalinise the body.

+ ingredients & methods +

ingredients (4)

600 g / 21 oz pumpkin, cut into large chunks
1/2 teaspoon cinnamon
1 red onion, cut into wedges
6 baby zucchini, sliced
1 cup cooked quinoa (how to make the perfect quinoa HERE)
1 lemon, juiced
small bunch parsley chopped
1 – 2 tablespoons dairy free vegan pesto depending on your taste
Vegan feta cheese to serve (optional) or goats feta or crumbed tofu


  1. Preheat oven to 200°C.
  2. Combine pumpkin and red onion and drizzle with a little olive oil.
  3. Season with ground pepper and a little cinnamon.
  4. Roast for 30 – 40 minutes or until pumpkin is tender.
  5. Saute the zucchini lightly in a pan over the stove.  You don’t really want to roast this as they only take 2 – 3 minutes to quickly cook in a pan. Season lightly and set aside.
  6. Remove vegetables from the oven.
  7. Add the quinoa, zucchini, parsley, lemon juice and pesto.
  8. Serve on its own or garnish with garden herbs and vegan or other feta of your choice.
  9. Spoon into serving bowls and enjoy.
+ notes & inspiration +

Add extra vegetables such as baby spinach or sauteed kale.
NB: when making the pesto, add 1 teaspoon of our award winning Healthy Chef Matcha for added antioxidants.


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