This fresh, zingy salad is packed with flavour - feta cheese, dried cranberries and a tangy balsamic dressing. It's super nutritious and super filling, too.
- 250g ready to eat quinoa
- 175g butternut squash, cut into cubes
- 150g broccoli
- 1 red onion
- 2 garlic cloves
- 2 tsp. rapeseed oil
- 2 tbsp. freshly chopped parsley
- 1 tbsp. freshly chopped thyme
- 25g dried cranberries
- 1 tbsp. balsamic vinegar
- 50g feta cheese, crumbled
- 25g toasted pumpkin seeds
Slice the onion in half and then thinly slice into half moons. Thinly slice the garlic cloves. Slice the broccoli into small florets.
Heat the oil in a large frying pan. Add the garlic and onion and fry gently for 5 minutes or so, then lift out with a slotted spoon. Add the squash and cook for 2-3 minutes or until it starts to colour, then add the broccoli. Add 3 tbsp. water and the thyme, cover and then steam for 3-4 minutes or until the veg is tender.
Add the quinoa to a bowl and fluff up with a fork. Add the onion and garlic, parsley, butternut squash and broccoli, cranberries, balsamic and pumpkin seeds. Toss to combine, then right before serving toss through the feta.