Herby quinoa savoury cakes with spicy dressing

Instructions

1 Bring water to the boil and add quinoa. Cook over a medium heat for 12-15 minutes, or until the water is absorbed by the quinoa. Meanwhile preheat oven to 190ºC. Place pumpkin and beetroot on a baking dish, spray with oil and cook for 30-35 minutes.

2 Place cooked quinoa in a bowl. Heat oil in a non-stick pan and sauté shallot and garlic until softened. Add to quinoa with remaining ingredients. Season. Mix together and form into cakes. Place on a baking tray, spray with oil. Cook for 15-20 minutes, or until lightly golden.

3 Meanwhile, mix dressing ingredients together. Serve cakes with the roasted veges, dressing and extra rocket leaves.