Photo of Quinoa & squash salad by WW

Quinoa & squash salad

2 - 7
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
A delicious veggie salad that can easily be doubled up to enjoy the next day – the salad will keep well in the fridge for up to 2 days.


Butternut Squash

400 g, peeled, deseeded and diced

Red onion(s)

1 medium, sliced

Calorie controlled cooking spray

4 spray(s)

Quinoa, Dry

75 g

Vegetable stock cube(s)

½ cube(s), 200ml stock

Edamame Beans, cooked

100 g

Parsley, fresh

1 sprig(s), fresh

Cumin seeds

½ teaspoons, level

Coriander seeds

½ teaspoons

Lemon Juice, Fresh

1 tablespoons

Pumpkin Seeds

15 g, toasted


  1. Mist the squash and onion with cooking spray. Roast at 200°C, fan 180°C, gas mark 6 for 25 minutes.
  2. Cook the edamame beans to pack instructions. Meanwhile, rinse the quinoa, then simmer in a pan with the stock for 15-20 minutes, until most of the liquid has been absorbed.
  3. Mix the veg and quinoa with the parsley, coriander, cumin, lemon juice and sprinkle over the toasted pumpkin seeds.