Quinoa, squash and soya bean salad
400 g, peeled, deseeded and diced
1 medium, sliced
Calorie controlled cooking spray
Vegetable stock cube(s)
Edamame Beans, cooked
1 sprig(s), fresh
½ teaspoons, level
Lemon Juice, Fresh
15 g, toasted
- Mist the squash and onion with cooking spray. Roast at 200°C, fan 180°C, gas mark 6 for 25 minutes.
- Cook the beans to pack instructions. In a plan place 200ml stock and the quinoa and cook to pack instructions. Mix the vegetables and the quinoa with the chopped parsley, coriander, cumin, lemon juice and the pumpkin seeds and serve.