Method

•  Wash the beetroot gently
• Place in a pan of salted water, bring to the boil, cover and simmer for 45 minutes until tender
• Cool slightly, peel and chop into 2cm pieces
• Bring the vegetable stock to the boil, add the quinoa and cook for 10-15 minutes or until tender but not soggy
• Drain and fluff up with fork
• Leave to cool
• Dry-fry the pumpkin seeds until golden
• Cool and add to the quinoa
• Add the balsamic vinegar and oil to the quinoa
• Mix in the chopped spring onions, chopped rocket, and flat leaf parsley and beetroot and season with salt and pepper