Quinoa, squash & broccoli salad

Quinoa, squash & broccoli salad

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(5 ratings)

Prep: 10 mins Cook: 10 mins


Serves 2
Combine this healthy grain with vegetarian ingredients. Feta cheese, pumpkin seeds, cranberries, parsley and butternut squash work together a treat

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition per serving

  • kcalories475
  • fat17g
  • saturates5g
  • carbs64g
  • sugars21g
  • fibre10g
  • protein17g
  • salt1.8g
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  • 2 tsp rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 red onion, halved and sliced
  • 2 garlic clove, sliced
  • 175g frozen butternut squash chunks
  • 140g broccoli, stalks sliced, top cut into small florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 1 tbsp fresh thyme leaf
  • 250g pack ready-to-eat red & white quinoa



    Tiny, bead-shaped, with a slightly bitter flavour and firm texture, quinoa may not be a…

  • 2 tbsp chopped parsley



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 25g dried cranberries
  • handful pumpkin seeds (optional)
  • 1 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 50g feta cheese, crumbled

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  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.

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Comments (8)

uk2901's picture
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Quick and delicious meal, very easy to make and healthy too! Added to my mid-week favourites! I used fresh butternut squash and uncooked quinoa and worked just as well. :)

stingray11's picture
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I just made this for lunch. Was very tasty. I didn't have enough quinoa, so used a mix of quinoa and couscous. I also added stock to the veg to steam it instead of just water and I did feel the salad needed some seasoning. Unfortunately, I didn't have any pumpkin seeds but I think it would be nice to have the crunch.

emmalcolburn's picture

I didn't have frozen squash so I used fresh and think it worked just as well. Really delicious, healthy and filling meal.

kmarrs's picture

This was a lovely recipe, very flavoursome. I added chicken and toasted walnuts and it worked a treat! I cooked my own quinoa instead of using ready made- 200g was enough for a filling meal for 3. Will be making this again!

morningvictoria's picture
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This is a wonderfully healthy meal, but it's also filling and flavoursome. I liked the way that the squash and broccoli took on the delicate flavour of the thyme during the steaming. And using the ready-made quinoa is much easier & quicker than cooking it from scratch.

SallyLukemire's picture

Quinoa is so easy to cook, no need to buy the pre-made stuff. From the uncooked quinoa, simply have 2 parts water to 1 part grain simmer for 10 mins then stand covered for 10 mins. Good easy-cook quinoa method here

shedley's picture

I was so surprised by this recipe - trying to eat a little healthier and wanted to try something different, wasn't expecting much but this was amazing! Was very surprised at just how tastes it was! Try it!

SallyTownsend's picture

Lots of lovely healthy ingreedients! Enjoyed it

Questions (2)

SallyTownsend's picture

Should squash be cooked before frying in wok?

goodfoodteam's picture

Hi Sally, thanks for your question. No the frozen squash chunks don’t need to be precooked in this recipe.

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