Quinoa, squash & broccoli salad

• rapeseed oil↗2 tsp tsp
• red onion↗1

  halved and sliced

• garlic cloves↗2

  sliced

• frozen butternut squash↗175g g

  chunks

• broccoli↗140g g

  stalks sliced, top cut into small florets

• fresh thyme leaf↗1 tbsp tbsp
• pack ready-to-eat red & white quinoa250g g
• chopped parsley2 tbsp tbsp
• dried cranberries↗25g g
• handful pumpkin seeds↗

  (optional)

• balsamic vinegar↗1 tbsp tbsp
• feta cheese↗50g g

  crumbled

Step-by-step instructions

1. 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.

2. 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.