Butternut squash & quinoa salad
A hearty vegetarian salad that can easily be made vegan by leaving out the feta.
200 g, cut into wedges
½ small, cut into thick wedges
Calorie controlled cooking spray
Quinoa (tricolour), dry
Light Feta Cheese
White Wine Vinegar
- 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.
- Make the herb dressing. In a small bowl, combine the oil, vinegar, garlic and herbs, then season to taste. Drizzle the dressing over the quinoa and squash, then gently toss to combine. Transfer to a plate and serve with the feta crumbled over the top.
Double up the ingredients to make a second portion to enjoy the next day – the salad will keep well in the fridge for up to 2 days.