Step 1Place the quinoa and 3/4 cup of water in a small saucepan. Bring quinoa to the boil, then reduce heat to low, cover, and simmer for 10–12 minutes, or until water has evaporated and quinoa is tender. Set aside to cool.
Step 2Preheat the oven to 180°C. Line a large baking tray with baking paper.
Step 3Combine the mince, shallots, carrot, pesto, parsley and the cooked quinoa in a large bowl. Season the mixture with cracked black pepper. Place one piece of bread on a clean work surface and brush the edges with the beaten egg. Place one-quarter of the filling along one long side of the bread, about 3cm from the edge. Roll firmly to enclose. Cut log into 4 even rolls. Repeat the process to make 16 rolls.
Step 4Brush tops with beaten egg and sprinkle with sesame seeds. Place on prepared tray. Bake for 12–15 minutes, or until the rolls are golden and the bread is crisp.
Step 5Meanwhile, make the relish: Combine all the ingredients in a medium bowl; mix well. Serve sausage rolls with the relish.