Quinoa, squash and broccoli salad – pregnancy recipe

  • Serves 2

Quinoa is a great source of protein (especially if you're vegetarian) and it's super-tasty combined with squash, broccoli and feta cheese

  • 2 tsp rapeseed oil
  • 1 red onion, halved and sliced
  • 2 garlic cloves, sliced
  • 175g frozen butternut squash chunks
  • 140g broccoli, stalks sliced, crown cut into small florets
  • 1 tbsp fresh thyme leaves
  • 250g pack ready-to-eat red and white quinoa
  • 2 tbsp chopped parsley
  • 25g dried cranberries
  • a handful of pumpkin seeds (optional)
  • 1 tbsp balsamic vinegar
  • 50g feta cheese (check it’s made with pasteurised milk), crumbled


  • 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.

Recipe taken from BBC Good Food, home to thousands of kid-friendly recipes.

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