Quinoa (said Keen-wah) is the super hero of the grain world! It is jam packed with nutrients and is a fantastic source of vegetarian protein, as well as carbs and fibre. Which means its great for veges and non-veges alike for keeping that metabolism burning. It’s also gluten-free so its perfect for those who are avoiding gluten.
Quinoa is quite plain so absorbs flavours really well. The flavours in this recipe are really delicious, and the feta just gives it that creamy texture. This dish would make a great lunch or you could use a smaller portion and have it alongside some grilled lean meats and a leafy salad at a summer barbecue.Print
The delicious flavours will impress your friends with this high protein salad. Enjoy it hot or cold for a light lunch or as an accompaniment
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
Heat the oil in a wok with a lid, add the onion and garlic, and fry for 5 mins until softened
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.
- Prep Time: 10
- Cook Time: 10
- Serving Size: 1
- Calories: 475