Quinoa & squash salad
400 g, peeled, deseeded and diced
1 medium, sliced
Calorie controlled cooking spray
Vegetable stock cube(s)
½ cube(s), 200ml stock
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 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.
- Mix the veg and quinoa with the parsley, coriander, cumin, lemon juice and sprinkle over the toasted pumpkin seeds.