Quinoa, squash & broccoli salad


This quick meal is packed full of beneficial nutrients. Quinoa is not only a slow releasing carbohydrate but is also high in protein and a number of minerals, while the broccoli is full of fibre, antioxidants and vitamins. Make in bulk to use for a healthy lunch for a few days.

Serves 2

Preparation time: 10 mins

Cooking time: 10 mins

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

Method

  1. 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.
  2. 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.

Taken from bbc online:

http://www.bbcgoodfood.com/recipes/quinoa-squash-broccoli-salad

Leave a Reply