7-a-day recipe for 2 people, takes only 10 mins; recipe has rapeseed oil, red onion, garlic clove, butternut squash, broccoli, thyme leaf, quinoa, parsley, dried cranberries, pumpkin seed, balsamic vinegar and feta cheese.
Quinoa, squash & broccoli salad
Course: 7-a-day
Servings
2
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 garlic cloves, sliced
- Red Onion: 1 red onion, halved and sliced
- Feta Cheese: 50g feta cheese, crumbled
- Parsley: 2 tbsp chopped parsley
- Butternut Squash: 175g frozen butternut squash chunks
- Balsamic Vinegar: 1 tbsp balsamic vinegar
- Broccoli: 140g broccoli, stalks sliced, top cut into small florets
- Rapeseed Oil: 2 tsp rapeseed oil
- Quinoa: 250g pack ready-to-eat red & white quinoa
- Thyme Leaf: 1 tbsp fresh thyme leaf
- Pumpkin Seed: handful pumpkin seeds (optional)
- Dried Cranberries: 25g dried cranberries
Directions
- 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.
