Quinoa, Squash & Broccoli Salad Recipe

Introduction

This quinoa, squash, and broccoli salad is a vibrant and nutritious dish that combines tender roasted vegetables with fluffy quinoa and tangy feta cheese. It’s perfect as a light lunch or a wholesome side, offering a delightful blend of textures and flavors.

Ingredients

• 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

Instructions

1. Step 1: Heat the rapeseed oil in a wok with a lid over medium heat. Add the sliced red onion and garlic, frying for 5 minutes until softened. Use a slotted spoon to remove them from the wok and set aside.
2. Step 2: Add the butternut squash to the wok and stir for a few minutes until it starts to brown.
3. Step 3: Add the broccoli to the wok. Sprinkle in 3 tablespoons of water and the fresh thyme leaves. Cover the wok and steam the vegetables for about 5 minutes, or until tender.
4. Step 4: Meanwhile, place the quinoa in a large bowl and fluff it up with a fork.
5. Step 5: Add the chopped parsley, dried cranberries, pumpkin seeds (if using), cooked onion and garlic, and balsamic vinegar to the quinoa. Mix everything well to combine.
6. Step 6: Gently toss the steamed vegetables through the quinoa mixture. Top the salad with crumbled feta cheese before serving.

Tips & Variations

• For a different twist, omit the squash and feta. Instead, blanch the broccoli, then toss it with baby leaves and cooked, flaked salmon steaks for added protein and flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. When ready to eat, enjoy it cold or bring it to room temperature. This salad is best served fresh and may lose some texture if kept longer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh butternut squash instead of frozen?

Yes, fresh butternut squash works well. Simply peel and cut it into chunks similar in size to the frozen ones, then cook slightly longer until tender.

Is it necessary to use a wok for this recipe?

No, you can use a large frying pan or sauté pan with a lid to steam the vegetables. The important part is to cover the pan to steam the squash and broccoli evenly.

Quinoa, Squash & Broccoli Salad Recipe

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★★★★★

4.7 from 118 reviews

A vibrant and nutritious quinoa salad combining roasted butternut squash, tender broccoli, and fluffy red & white quinoa, enhanced with fresh herbs, dried cranberries, pumpkin seeds, and crumbled feta cheese. This wholesome salad is perfect as a light lunch or a side dish, featuring a balanced blend of flavors and textures.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 1 red onion, halved and sliced
• 2 garlic cloves, sliced
• 175g frozen butternut squash chunks
• 140g broccoli (stalks sliced, tops cut into small florets)
• 1 tbsp fresh thyme leaves
• 2 tbsp chopped parsley

Grains & Seeds

• 250g pack ready-to-eat red & white quinoa
• Handful pumpkin seeds (optional)

Other Ingredients

• 2 tsp rapeseed oil
• 25g dried cranberries
• 1 tbsp balsamic vinegar
• 50g feta cheese, crumbled

Instructions

1. Prepare the aromatics: Heat 2 teaspoons of rapeseed oil in a wok with a lid over medium heat. Add the sliced red onion and garlic cloves, frying for 5 minutes until softened and fragrant. Remove them from the wok using a slotted spoon and set aside.
2. Cook the squash and broccoli: Add the frozen butternut squash chunks to the wok and stir around until they begin to brown slightly. Then add the sliced broccoli stalks and florets. Sprinkle 3 tablespoons of water over the vegetables, add the fresh thyme leaves, cover the wok, and steam for about 5 minutes or until the vegetables are tender but still retain some bite.
3. Fluff and mix the quinoa: While the vegetables cook, place the ready-to-eat red and white quinoa in a large bowl and fluff it up with a fork to separate the grains. Add the chopped parsley, dried cranberries, pumpkin seeds (if using), and the cooked onion and garlic. Drizzle the balsamic vinegar over this mixture and stir well to combine all ingredients.
4. Combine and finish the salad: Toss the steamed squash and broccoli into the quinoa mixture, and gently mix in the crumbled feta cheese. Ensure everything is evenly distributed to blend the flavors perfectly.
5. Serve or store: This salad can be served immediately warm or chilled. It will keep fresh in the fridge for up to 2 days, making it ideal for meal prep.

Notes

• For a different variation, omit the squash and feta, blanch the broccoli instead, and add a good handful of baby leaves. Toss the salad with 2 cooked and flaked salmon steaks (or 1 large steak) for added protein.
• This salad is great for packing lunches or as a healthy side dish.
• Feel free to substitute pumpkin seeds with sunflower seeds or nuts for extra crunch.
• Use balsamic vinegar sparingly to suit your taste preference.

Keywords: Quinoa salad, butternut squash salad, broccoli quinoa salad, healthy salad, Mediterranean salad, vegetarian salad