QUINOA, SQUASH & BROCCOLI SALAD

Quinoa, squash & broccoli salad image

Combine this healthy grain with vegetarian ingredients. Feta cheese, pumpkin seeds, cranberries, parsley and butternut squash work together a treat

Provided by Sara Buenfeld

Categories Lunch

Time 20m

Number Of Ingredients 12

Ingredients

2 tsp rapeseed oil
1 red onion , halved and sliced
2 garlic cloves , sliced
175g frozen butternut squash chunks
140g broccoli , stalks sliced, top cut into small florets
1 tbsp fresh thyme leaf
250g pack ready-to-eat red & white quinoa
2 tbsp chopped parsley
25g dried cranberries
handful pumpkin seeds (optional)
1 tbsp balsamic vinegar
50g feta cheese , crumbled

Steps:

Heat the oil in a wok with a lid, add the onion and garlic, and fry for 5 mins until softened, then lift from the wok with a slotted spoon. Add the squash, stir round the wok until it starts to colour, then add the broccoli. Sprinkle in 3 tbsp water and the thyme, cover the pan and steam for about 5 mins until the veg is tender.
Meanwhile, tip quinoa into a bowl and fluff it up. Add the parsley, cranberries, seeds (if using), cooked onion and garlic, and balsamic vinegar, and mix well. Toss through the vegetables with the feta. Will keep in the fridge for 2 days.

Nutrition Facts : Calories 475 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 21 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 1.8 milligram of sodium