Quinoa, squash & broccoli salad

3 of 5-a-day fibre folate healthy eating plan lunchbox veggie vitamin c

N/A

Source

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

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.