Quinoa, squash and broccoli salad - pregnancy recipe
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 2
Ingredients
- 2tsp Rapeseed oil
- 1 Red onion, halved and sliced
- 2 Garlic cloves, sliced
- 175g Butternut squash, frozen chunks
- 140g Broccoli, stalks sliced, crown cut into small florets
- 1tbsp Fresh thyme
- 250g Ready-to-eat red and white quinoa
- 2tbsp Parsley
- 25g Dried cranberries
- A handful of pumpkin seeds (optional)
- 1tbsp Balsamic vinegar
- 50g Feta cheese (check it's made with pasteurised milk), 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.
- STEP 2
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 3
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.
- STEP 4
Toss through the vegetables with the feta. Will keep in the fridge for 2 days.