Quinoa, Squash & Broccoli Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
