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Quinoa, squash & broccoli salad

Quinoa, squash & broccoli salad

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A star rating of 4.3 out of 5.17 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal475
fat17g
saturates5g
carbs64g
sugars21g
fibre10g
protein17g
salt1.8g
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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

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MAKE QUINOA, SQUASH & BROCCOLI SALAD DIFFERENTLY

Omit the squash and feta and blanch the broccoli, then toss into the salad with a good handful of baby leaves and 2 cooked and flaked salmon steaks (use 1 if they are large). (Nutrition per serving: 573 kcals, protein 33g, carbs 57g, fat 24g, sat fat 3g, fibre 9g, sugar 17g, salt 1.1g).

Goes well with

Recipe from Good Food magazine, February 2014

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Overall rating

A star rating of 4.3 out of 5.17 ratings
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