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Photo of Quinoa & squash salad by WW

Quinoa & squash salad

6
Points® value
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
2
Difficulty
Easy
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.

Ingredients

Butternut Squash

400 g, peeled, deseeded and diced

Red onion

1 medium, sliced

Calorie controlled cooking spray

4 spray(s)

Quinoa, Dry

75 g

Vegetable stock cube

½ cube(s), 200ml stock

Edamame Beans, cooked

100 g

Parsley, fresh

1 sprig(s), fresh

Cumin seeds

½ teaspoon(s), level

Coriander seeds

½ teaspoon(s)

Lemon Juice, Fresh

1 tablespoon(s)

Pumpkin Seeds

15 g, toasted

Instructions

  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.

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