Butternut squash & quinoa salad
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.