Name: Butternut squash & quinoa salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 servings
Ingredients: 250 g Butternut Squash; 0.5 small Red onion(s); 4 spray(s) Calorie controlled cooking spray; 60 g Quinoa (tricolour), dry; 30 g Light Feta Cheese; 0.5 tablespoons Olive Oil; 1 teaspoons White Wine Vinegar; 0.25 clove(s) Garlic; 1 tablespoons Dill, Fresh; 0.5 tablespoons Parsley, fresh; 0.5 tablespoons Coriander, fresh

Skip to main content Skip to footer

Join WW today and gain full access to all of our recipes and meal plans. Sign up today!

Ingredients

Butternut Squash

250 g

Red onion(s)

½ small

Calorie controlled cooking spray

4 spray(s)

Quinoa (tricolour), dry

60 g

Light Feta Cheese

30 g

Olive Oil

½ tablespoons

White Wine Vinegar

1 teaspoons

Garlic

¼ clove(s)

Dill, Fresh

1 tablespoons

Parsley, fresh

½ tablespoons

Coriander, fresh

½ tablespoons

Instructions

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the squash and onion on a small nonstick baking tray, mist with cooking spray then season well. Roast for 30 minutes, turning once, until cooked through and golden.
Meanwhile, toast the quinoa in a small pan set over a medium heat for 5 minutes, stirring constantly, until dry and fragrant. Stir in 180ml cold water and bring to a boil. Reduce the heat to low and simmer, covered, for 15 minutes, until the liquid is absorbed and the quinoa is tender. Remove from the heat and let stand for 5 minutes, before fluffing up the quinoa with a fork. Transfer to a medium bowl and add the butternut squash and onion.

Butternut squash & quinoa salad

Ingredients

Instructions

You might like

Tomato & basil omelette

Easy vegetable soup

Mushroom and spinach omelette

Lasagne

Chicken & vegetable soup

Quiche and salad

Start eating better than ever!